Sunday, 8 March 2020

Blueberry Pancakes

Only 6-ingredients to make these American classic blueberry pancakes - fluffy, warm and the best vegan breakfast!

I love pancakes and I love blueberries so this is the best combination for me. I was really impressed with myself at how easy this recipe came together and pancakes shouldn't be difficult. The best thing about these is that you can swap out the blueberries for other berries as they will also work perfectly. If you don't like the yoghurt topping you could try maple syrup or peanut butter.

Check out my pancakes recipes for more inspiration!

Cinnamon Apple Pancakes
Banana Pancakes
Chocolate Pancakes


Prep: 10 minutes
Cook: 5 minutes
Serves: 8 pancakes 2-4 people


140g Self-raising flour
50g Porridge oats or more flour
240ml Soya milk
2tbsp Chia seeds + 6tbsp water (chia egg)
2tsp Maple syrup
100g Blueberries
Soya yoghurt - I used Alpro optional


✿Combine the chia seeds and water in a bowl, give a little stir and leave to the side for 5 minutes to form a gel
✿In a food processor whizz up the oats to make a flour and then add the rest of the ingredients apart from the blueberries and blend together. 
✿Stir about 80g of the blueberries into the mixture saving the rest for the toppings.
✿On the hob, heat a large non-stick frying pan and add about 2-3 tbsp of mixture to form one pancake. I could fit only 2 pancakes at a time in my pan but if yours is big you could add more.
✿Fry the pancakes for about 2 minutes before flipping to cook the other side. You'll know when to flip as the top will start to form bubbles and will be able to slide around the pan.
✿Once cooked set aside to continue to make more pancakes until the mixture is gone.
✿Add the yoghurt and top with more blueberries to serve. Enjoy!



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