A super easy recipe if you want to start your day decadently! These vegan blueberry pancakes are super easy to make with just a few simple ingredients, you can tailor them and add bananas or seeds and you could use whole wheat flour in this recipe too. This recipe makes 8 american style super light and fluffy pancakes.
1 Cup plain white flour (I used 00 flour)
1 Tbsp baking soda
1 Cup almond milk
1/2 Cup fresh blueberries
1 Tbsp coconut oil
Pinch of salt
Pinch of cinnamon
Dash of vanilla extract
In a mixing bowl combine the flour, baking soda, cinnamon and salt and mix together. Add the almond milk and vanilla extract and melted coconut oil and stir with a spatula to combine. Don't overwork the batter too much to ensure it stays light and fluffy. You should start to see the baking soda react with the liquid and start to bubble slightly.
Melt a little coconut oil or margarine (I use Flora) in a non stick frying pan over a low to medium heat.
Ladle in a small amount of the batter (approx 3 Tbsp or 1/4 cup) and top with 4 or 5 fresh blueberries and let the pancake cook in the pan for around 4 mins. When you start to see bubbles forming on the surface that is the time to flip!
Cook on the other side for approx 2 mins and then move to a plate. Add a little more oil / margarine to the pan for each new pancake.
Stack the pancakes on a plate, drizzle with maple syrup, fresh blueberries and a sprinkle of cinnamon and enjoy!
Still hungry for breakfast ideas? Try my Oaty Omega bowl!