Vegan Blueberry Wholemeal Pancakes

Fluffy wholemeal pancakes bursting with blueberries, drizzled with maple syrup. Make them regular pancake-size or as pikelets.

Serves 1 | Prep time: 5 mins | Cooking time: 25 mins

INGREDIENTS

  • 100g/3.5oz (1/2 cup + 2 Tbsp) wholemeal plain flour
  • 3 tsp baking powder
  • 30g/1oz (2 1/2 Tbsp) chia seeds
  • 150g/5.3oz fresh or frozen blueberries
  • 250ml/8.6oz unsweetened almond milk (or plant milk of choice)
  • Optional: pinch of iodised salt
  • 5ml/0.17oz (1 tsp) olive oil spray, for cooking

Toppings

  • 30ml/1oz (2 Tbsp) maple syrup

METHOD

  1. In a bowl, add the flour, baking powder, chia seeds and salt (if using) and gently combine.
  2. Add the plant milk and gently mix taking care not to overmix the batter. Fold in the blueberries and let the batter rest for about 5 minutes (this allows the ingredients to be well incorporated creating a fluffy pancake).
  3. Spray some oil in a shallow pan on medium heat. Allow the oil to heat up for a few seconds then pour a scoop of the batter, about 1/3 cup, in the pan. Cook for 2-3 minutes, or until little bubbles start to form. Flip and cook for another couple of minutes until golden brown. Repeat for the remaining batter. You should end up with 5 pancakes about 12-13cm (5 in) in diameter, or 15 pikelets 7cm (2.75 in) in diameter.
  4. Enjoy your pancakes drizzled with maple syrup.

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