Vegan blueberry pancakes

Vegan blueberry pancakes
  • Serves icon Serves 2
  • Time icon Hands-on time 25 min

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.

Nutrition: per serving

Calories
581kcals
Fat
24.5g (2.6g saturated)
Protein
10.5g
Carbohydrates
76.4g (29.2g sugars)
Fibre
6.5g
Salt
1.2g
Calories
581kcals
Fat
24.5g (2.6g saturated)
Protein
10.5g
Carbohydrates
76.4g (29.2g sugars)
Fibre
6.5g
Salt
1.2g

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

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. Variations: Swap out the dried fruit for dark chocolate chips or the vanilla extract for lemon oil.

    If you don’t fancy adding pecans, then feel free to leave them out.

Recipe By

Phil Mundy

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