Vegan blueberry pancakes

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

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Vegan blueberry pancakes

A breakfast worth getting up for, these plant-based pancakes are light, fluffy and speckled with tangy blueberry flavour.

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Prep Time 25

Total Time 25

Servings: 2 serves

Ingredients Method

Ingredients

125 g self-raising flour
½ tsp bicarbonate of soda
2 tbsp caster sugar
150 ml unsweetened soy, almond or oat milk
½ tsp ground cinnamon
½ tsp vanilla extract
40 g dried blueberries chopped
40 g 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.