Fluffy Blueberry and Peanut Butter Pancakes

Super simple
0:20 m
10 ingredients

Good breakfast pancakes are hard to beat, and this recipe is the vegan crème de la crème. Our fluffy pancakes are loaded with beautiful blueberries and peanut butter, all smothered with a blueberry compote. If that isn't the kind of dish you want to wake up to, then we can't help you.

Serves: 2

Ingredients

For the pancakes

300g self raising flour
½ tsp baking powder
380ml almond milk
2 tbsp maple syrup
2 tbsp smooth peanut butter
handful of blueberries
plant-based butter, for cooking

To serve

handful of blueberries
25g caster sugar
Drizzle of maple syrup

Before you start

n/a

Step 1

Make the pancakes

In a large bowl, stir together the flour, almond milk, maple syrup and peanut butter until a smooth mixture comes together.
Once the mixture has come together, mix through a handful of blueberries - ensuring not to overmix so your pancake mixture doesn’t turn blue.

Ingredients

300g self raising flour
½ tsp baking powder
380ml almond milk
2 tbsp maple syrup
2 tbsp smooth peanut butter
handful of blueberries

Step 2

Cook the pancakes

Heat some plant-based butter in a pan. Once warm, spoon in a large spoonful of the pancake mixture and spread a little with the back of the spoon.
Leave to cook for 2-3 minutes until cooked on the bottom. Once it feels cooked on the bottom, flip the pancake over and cook on the topside for 2-3 minutes until the pancake is cooked through. We usually cook 3 in a pan at a time.
Repeat with the rest of the mixture until you have all of your pancakes.

Ingredients

plant-based butter
for cooking

Step 3

For the blueberry compote

Place a small frying pan over a medium heat and add a handful of blueberries the caster sugar and a splash of water.

Ingredients

handful of blueberries
25g caster sugar
Drizzle of maple syrup