Blueberry Pancakes
- Super simple
- 0:15 m
- 10 ingredients
These are the kind of indecently delicious, beautifully fluffy diner-style pancakes that you normally only see in movies. Slathered in yogurt, topped with juicy fresh blueberries, and dripping with maple syrup, these really are a thing of beauty.
Serves: 4
Ingredients
For the pancakes
- 2 ⅓ tbsp caster sugar - 30g
- 1 tsp baking powder
- ½ tsp vanilla extract
- 4 tbsp sunflower oil - or vegetable oil
- pinch of sea salt
- 150g blueberries - fresh or frozen
- 180ml plant-based milk
- 150g self raising flour
Before you start
Preheat oven to 100°C and put a large plate inside to warm l Large non-stick frying pan over medium heat
Step 1
Make the batter
- Put the flour, sugar, baking powder and salt into a bowl and mix to combine
- Slowly add the dairy-free milk and whisk to a smooth batter
- Stir in the vanilla and half the blueberries
- If you’re using frozen blueberries, leave the remaining berries out to thaw a little
Ingredients
- 2 ⅓ tbsp caster sugar - 30g
- 1 tsp baking powder
- ½ tsp vanilla extract
- pinch of sea salt
- 150g blueberries - fresh or frozen
- 180ml plant-based milk
- 150g self raising flour
Step 2
Make the pancakes
- Add a tablespoon of the oil to the hot pan
- Spoon 4 heaped tablespoons of the batter into the pan, spacing them out evenly
- Cook for 3–5 minutes, until bubbles appear on top and the pancakes are browned on the bottom
- Flip and cook for another 3 minutes
- Transfer to the warm plate in the oven
- Repeat to use up all the pancake mixture
Ingredients
- 4 tbsp sunflower oil - or vegetable oil
Step 3
Time to serve
- Stack 2 or 3 pancakes on each plate
- Top each one with a spoonful of yoghurt and a scattering of berries
- Finish with a drizzle of maple syrup and a handful of toasted nuts, if using
Ingredients
- 4 tbsp maple syrup
- 4 tbsp plant-based yoghurt
- Toasted nuts - optional