Lemon & Blueberry Pancakes
Light, fluffy and zingy pancakes that can be dressed up or down with a variety of toppings, depending on the occasion. We enjoy them with a drizzle of maple syrup, a dollop of vegan yoghurt and a sprinkling of blueberries.
Serving size is 2 pancakes per person.
Photograph by Niki Webster
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Preparation time
5 min
Cook time
10 min
Total time
15
Meal
- vegan-desserts
- breakfasts
Servings
4
Kcal
355
Carbs
61 g
Protein
7 g
Fat
7 g
* Nutritional information per serving.
Ingredients
- 60g/½ cup plain flour
- 60g/½ cup wholemeal flour
- 1 tbsp baking powder
- ¼ tsp salt
- 250ml/1 cup unsweetened plant milk
- 1 tbsp syrup (eg maple or agave)
- 1 tsp vanilla extract
- Zest of 1 lemon, finely grated or finely chopped
- 100g/½ cup blueberries
Instructions
- Place the flours, baking powder and salt into a large mixing bowl and thoroughly combine.
- Stir through the plant milk, lemon zest and syrup.
- Add the blueberries and gently stir through.
- Using a non-stick frying pan and on a medium heat, warm up a little oil or vegan butter, making sure it covers the bottom of the pan.
- Add about a ⅓ cup of batter per pancake to make sure they’re the same size and then heat on each side for a couple of minutes or until fluffy and golden.
- Serve with extra blueberries, syrup and a drizzle of lemon juice if you fancy.
Other pancake topping ideas (use basic batter, leaving out the vanilla extract, lemon zest and blueberries, then add some of the following):
Sweet serving suggestions: caramelised apple, chocolate chips, fresh berries, lemon juice, maple syrup, nut butter, sliced banana, sugar, vegan chocolate spread, vegan ice cream, vegan yoghurt
Savoury serving suggestions: avocado, fried cherry tomatoes, fried potatoes, garlic mushrooms, scrambled tofu, vegan cheese, vegan ham, vegan lardons or vegan bacon, vegan mayonnaise, vegan tuna, wilted spinach
Keywords
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