Blueberry & Almond Butter Pancakes
Course: Breakfast Servings: 2
Prep time: 10 min Cook time: 5 min
Difficulty level: Easy
VEGAN
GLUTEN FREE
NATURALLY SWEETENED
Author: Jennifer Sargison
I can’t get enough of these tasty pancakes, in-fact they are so tasty that you’d never even guess they’re vegan. Try for yourself! I hope you love them as much as I do x
Ingredients
1 cup plain flour (can be gluten free)
1 tablespoon baking powder (you need this much to allow the pancakes to rise and go fluffy)
Pinch of salt
1 1/4 cups plant milk (any variety is okay)
2 tablespoons rapeseed oil
1 1/2 tablespoons maple syrup or coconut sugar
1/2 punnet blueberries (can be frozen)
To serve
Extra seasonal berries (or use frozen/bananas if they’re not in season)
1 pot of vegan blueberry yogurt (I use NUSH)
Few spoonfuls of almond butter (I make my own, find the recipe here)
Maple syrup to drizzle and add sweetness
Method
Place the flour, baking powder and salt into a large mixing bowl and stir them together
In a large jug place the plant milk, rapeseed oil and maple syrup/coconut sugar and stir them together.
Add the liquid ingredients to the mixing bowl containing the flour mixture and GENTLY whisk them all together. Be careful not to over mix as you may knock the air out and this will make the pancakes hard, with a cardboard like texture
Add the blueberries and gently mix them in (reserving a few for decoration)
Leave the mixture to rest for 5-10 minutes to allow the baking powder to work so you’ll get the fluffiness you need
Place a little oil in a frying pan and once it’s hot, ladle in a small amount of the pancake mixture into the pan. I can usually fit 4 small round pancakes in the frying pan at a go. You decide how big or small you wish to make them
After a few minutes of frying simply flip them over and repeat on the other side
Pop the pancakes on a large plate and cover with foil and place in a low oven to keep the warm whilst you fry the remaining pancakes.
Once all the mixture has been used up serve the pancakes layer the pancakes with the yogurt and nut butter and topping with the remaining blueberries and other fruits and a good drizzle of maple syrup
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)