I did not have pancakes for breakfast since a few weeks! Today, I woke up and get inspired to make these Blueberry Pancakes topped with a Peanut Sauce. I used my heart shaped mold, but of course you can make them round. I used it because I like it, it makes them funnier.
I did not added the blueberries to the batter. I added them on top of the batter once in the pan.
I topped the pancakes with a peanut sauce made with Icadelicias Peanut Spread and almond milk. Which it turned to be like a frosting for the pancakes.
Then, I finished them with juicy and sweet sauteed bananas. Have you ever tried hot bananas?! Sauteing bananas make them juicy, aromatic and flavorful. You can sprinkle cinnamon, nutmeg or any spice to boost their flavor even more!
yield: 1 serving
For the pancakes:
1/3 cup whole wheat flour
a pinch of sea salt
1/2 tspon baking powder
cinnamon and nutmeg to taste
1 tsp blackstrap molasses
water to dissolve the batter
blueberries to add them later
For the Peanut Spread sauce:
1T Icadelicias Peanut Spread
1T almond milk
For the pancakes:
1- Mix all the dry ingredients first.
2- Slowly, add the water until pancake consistency and add the blackstrap molasses.
3- In a hot pan at medium heat, pour an amount of the batter. On top sprinkle some blueberries.
4- Let cook until bubbles appear and flip the pancakes.
5- Cook another minute and transfer it to the serving dish.
6- Repeat the process with the remaining batter.
For the Peanut Spread:
1- While the pancakes are cooking, in a small recipient mix the Peanut Spread and almond milk until consistency.
For the bananas:
1- In a pan, simply warm the bananas until aromatic and juicy.
1- Spread the Peanut sauce over the pancakes.
2- Add the hot bananas and additional blueberries.