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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 minutes
Total Time 25 minutes
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
 

  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.