Purple Pancakes

I always just kind of assumed that any vegan type of pancake would be gross and dry and taste weird because there are just some things you cannot substitute. However I only thought this until pancake day this year when I was determined to have pancakes with my housemates and I made some relatively successfully with a very simple recipe, but it included a lot of oil which I found made them quite soggy (I'm talking more along the lines of a crepe here than thick stacked pancakes just FYI) which wasn't massively satisfying. Then I found another recipe that claimed to make thick fluffy pancakes that I now can't seem to find but it contained some ingredients that I didn't happen to have in my cupboards at the time such as apple cider vinegar so I kinda improvised and this is the recipe that I now use:

• 1/2 cup flour (or half and half with oats)
• 1/2 cup soy milk
• 1tsp baking powder
• 1tsp brown soft sugar
• 1/2tsp ground cinnamon
• 1tbsp sunflower oil
• Handful of blueberries (where the purple comes from)
• One medium banana

Don't add the fruit until you've made up the mixture itself and don't stir too thoroughly - lumps are good, this is what will make them thick and fluffy. I find the best thing to do with the banana instead of slicing it is to chip away at it with a tea spoon so you have small pieces rather than large. They only need cooking for about a minute and a half either side but you'll know when they're done. This recipe makes enough for one person (unless you're really hungry) to have about 4 small/medium thick stacked pancakes. If I'm having them for breakfast I'll replace half of the flour with rolled oats to make them more filling. I also find that because of the blueberries and the banana these pancakes are really sweet and moist anyway so I don't usually have syrup of anything with them but maple syrup does go really well. 

All in all it takes about 10 minutes to do and even my housemate that hates pancakes likes them which trust me, is a massive testament.