Sunday, 6 May 2018

Fluffy Vegan Blueberry Pancakes

Pancakes are a firm favourite of mine. It's super quick to whisk together a mixture then fry some up, and it makes breakfast 100 times more interesting. These are super fluffy vegan blueberry pancakes, American style (aka thick) rather than French style crepes. In my personal opinion, fluffy pancakes knock crepes out of the park, as you can really stack them up and add plenty of toppings.


Fluffy Vegan Blueberry Pancakes
This is the second recipe for pancakes I have featured on my blog, the first being these American style pancakes. Nothing wrong with these at all, I just updated and upgraded the recipe slightly to suit blueberry pancakes, both recipes work super well I just like to tinker with recipes from time to time! 

Blueberry pancakes have been on my to-do list for a while now, so when I spotted blueberries in the discounted section in my local supermarket I took it as a sign! The packet I spotted was actually going out of date, so I froze them and the next morning set about making these gorgeously fluffy vegan blueberry pancakes. 


Fluffy Vegan Blueberry Pancakes


Fluffy Vegan Blueberry Pancakes

My personal choice of toppings is normally fruit (banana or strawberry normally) and some kind of syrup (be it golden syrup, chocolate syrup). That's the beauty of pancakes that you can top with anything you like!


Fluffy Vegan Blueberry Pancakes

Total time: 25 Minutes
Yield: 6 Medium Sized Pancakes
Ingredients
  • 150g Plain Flour
  • 2 Tsp Baking Powder
  • 1/2 Tsp Bicarbonate of Soda
  • 25g Caster Sugar
  • Pinch of Salt
  • 250ml Dairy-Free Milk
  • 1 Tbsp Olive Oil
  • 1 Tsp Apple Cider Vinegar
  • 60g Frozen Blueberries
Cooking Directions
  1. In a mixing bowl, sift together the plain flour, baking powder and bicarbonate of soda.
  2. Stir in the sugar and salt.
  3. Gradually add in the liquids, whisking the mixture until a smooth batter is formed.
  4. Heat a frying pan with a little olive oil in.
  5. Spoon approximately 3 tablespoons worth of mixture into the pan, smoothing it out with the base of the spoon. (You can do more than one pancake at once if your pan is big enough).
  6. Sprinkle the frozen blueberries on top of the pancake mixture then top with another spoon of pancake mixture.
  7. Cook for around 3 minutes on one side until bubbles start to appear (see picture), then flip over and let the other side cook.
  8. Once both sides are browned transfer the pancake to a plate and repeat with the remaining batter.
* Top Tip - Turn your oven on to a low heat, and as you fry up the remaining pancakes place your finished pancakes on the plate into the oven to keep warm!


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