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Vegan blueberry pancakes Recipe

Name: Vegan blueberry pancakes
Prep time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 125g self-raising flour; ½ tsp bicarbonate of soda; 2 tbsp caster sugar; 150ml unsweetened soy, almond or oat milk; ½ tsp ground cinnamon; ½ tsp vanilla extract; 40g dried blueberries, chopped; 40g pecans, chopped, see Tips; 1½ tbsp sunflower oil; Maple syrup, vegan yogurt, extra pecans and/or fresh blueberries to serve

delicious. magazine

A breakfast worth getting up for, these plant-based pancakes are light, fluffy and speckled with tangy blueberry flavour. Have you tried our vegan chocolate cake? One slice isn’t enough.

Ingredients

125g self-raising flour

½ tsp bicarbonate of soda

2 tbsp caster sugar

150ml unsweetened soy, almond or oat milk

½ tsp ground cinnamon

½ tsp vanilla extract

40g dried blueberries, chopped

40g pecans, chopped, see Tips

1½ tbsp sunflower oil

Maple syrup, vegan yogurt, extra pecans and/or fresh blueberries to serve

Method

Sift the flour, bicarbonate of soda and sugar into a mixing bowl. Add the rest of the ingredients (except the oil and toppings) and mix thoroughly.

Heat a large nonstick frying pan over a medium heat and add about ½ tbsp oil. Put dollops of the batter into the pan (about 2 tbsp at a time), spacing them at least 5cm apart.

Cook for 1 minute, until little bubbles appear on the surface, then use a spatula to flip them over and cook for a further minute until golden and the centres have puffed up a little. Continue cooking in batches until you’ve used all the oil and batter. Serve scattered and drizzled with the toppings.

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