Vegan blueberry pancakes
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.
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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
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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.
Nutrition
- 581kcals Calories
- 24.5g (2.6g saturated) Fat
- 10.5g Protein
- 76.4g (29.2g sugars) Carbs
- 6.5g Fibre
- 1.2g Salt
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