Blueberry banana pancakes with lemon mascarpone, walnuts and maple syrup
Add the ingredients to a blender and blend until a thick smooth batter. Don’t have a blender? Use a potato masher to mash the bananas in a bowl before you add the other ingredients.
Heat a teaspoon of coconut oil or small knob of butter in a pancake pan. Drop +/- 60 ml of the batter into the pan to make small pancakes. You can bake three small pancakes in one pan, or one large pancake of +/- 200 ml.
After 10 seconds spread some blueberries over each pancake. Bake the pancakes and flip when the surface is more or less solid - this makes it easier to keep the blueberries together. Bake until the pancakes are golden on both sides.
Mix the mascarpone and the juice and zest of 1 or 2 limes, according to your personal taste.
Serve a pile of pancakes with a spoon of lime mascarpone, banana slices, crushed walnuts and maple syrup.
- 4 small bananas
- 125 gr spelt flour
- 2 eggs
- 240 ml rice or oat milk
- 1 or 2 teaspoons baking powder
- a few drops vanilla essence
- a handfull blueberries
- 100 gr mascarpone
- 1 or 2 limes
- 1 banana (sliced)
- some crushed walnuts