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Vegan blueberry pancakes
Vegan blueberry pancakes
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Total Time:
30 minutes
Elevate your weekend mornings with these delicious vegan pancakes, a perfect twist on the classic breakfast favorite
Ingredients:
  • 1 tablespoon ground flaxseed
  • 1 tablespoon coconut oil
  • 250 ml unsweetened organic soya milk or almond milk
  • 1 teaspoon cider vinegar
  • 125 g wholemeal flour
  • 1 teaspoon golden caster sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • 1 pinch of sea salt
  • 50 g blueberries plus extra to serve
  • vegetable oil
  • organic soya yoghurt to serve
  • maple syrup to serve
Instructions:
  • Combine ground flaxseed and 2½ tablespoons of cold water, set aside to thicken. Melt coconut oil in a small pan over medium heat, then let cool. Mix soya or almond milk with cider vinegar, add the melted coconut oil, and whisk in the flaxseed mixture. Combine flour, sugar, baking powder, bicarbonate of soda, and salt, make a well in the center. Slowly pour in the wet mixture, stirring until combined. Fold in blueberries and set aside. Preheat oven to lowest temperature. Heat vegetable oil in a large frying pan over medium heat. Add batter to pan in batches, cooking around 2 minutes until golden. Flip and cook for another 2 minutes until golden. Keep warm in the oven. Serve with soya yogurt, maple syrup, and extra blueberries.

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