Vegan Blueberry Sharing Pancake BOSHTV

Blueberry Sharing Pancake

  • Super simple
  • 0:25 m
  • 12 ingredients

“Sharing” and “pancakes”. Not a great-sounding combo (who wants to share their pancakes?) but trust us, these work a treat especially when topped with the delicious blueberry maple syrup. AND you won’t have the boring wait of standing over a frying pan for ages making individual pancakes for a kitchen full of people. Feel free to swap the blueberries for your favourite alternate berries!

Serves: 6

Ingredients

For the pancake

  • 350g self raising flour
  • ¼ tsp table salt
  • 400ml almond milk
  • 3 tbsp caster sugar
  • 1 tsp baking powder

For the topping

  • 4 tbsp runny almond or peanut butter
  • 2 tbsp vegetable oil
  • fresh berries

For the blueberry maple syrup

  • 125ml maple syrup
  • 80g blueberries
  • ½ tbsp lemon juice

To serve

  • icing sugar to dust
  • handful of blueberries

Before you start

Preheat oven to 180˚C, fan setting | Parchment lined baking sheet | 2 mixing bowls | Whisk | Medium saucepan

Step 1

Make the pancakes

  • Place the flour, sugar, baking powder and salt into a large mixing bowl and whisk until there are no lumps
  • Pour in the almond milk and vegetable oil and whisk again until a smooth batter comes together

Ingredients

  • 350g self raising flour
  • ¼ tsp table salt
  • 400ml almond milk
  • 3 tbsp caster sugar
  • 1 tsp baking powder

Step 2

Decorate the pancake

  • Pour the batter into the lined baking tray
  • Drizzle some nut butter over the top and use a teaspoon to create a marble-like consistency over the top of the batter
  • Sprinkle with the raspberries (or whatever fruit you are using)

Ingredients

  • 4 tbsp runny almond or peanut butter
  • 2 tbsp vegetable oil
  • handful of blueberries

Step 3

Cook the pancakes

  • Bake for 15 minutes, or until golden and cooked through

Step 4

While the pancake bakes, make the blueberry maple syrup

  • Add the maple syrup, 3/4 of the blueberries and lemon juice to the pan
  • Bring to a boil, then reduce the heat and simmer for 10 minutes until thickened
  • Let cool to room temperature, then stir in the remaining blueberries

Ingredients

  • 125ml maple syrup
  • 80g blueberries
  • ½ tbsp lemon juice

Step 5

Assemble

  • Carefully take the pancake out of the sheet and cut into slices
  • Stack onto plates and top with a square of plant-based butter on top (if using) to slightly melt
  • Drizzle over the blueberry maple syrup and a handful of fresh blueberries
  • Serve immediately

Ingredients

  • icing sugar to dust
  • fresh berries