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Vegan blueberry pancakes

Name: Vegan blueberry pancakes
Prep time: 25 min
Total time: 25 min
Yield: Serves 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

By: Phil Mundy

Published: 12 Jan 23
Updated: 25 Mar 24

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.

Easy
January 2023

Test kitchen approved

Serves 2
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

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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.

Recipe from January 2023 Issue

Nutrition

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

delicious. tips

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.