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Blueberry pancakes recipe
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These classic blueberry pancakes are perfect brunchtime treat. Light and fluffy American-style pancakes are studded with juicy blueberries and best served with a drizzle of maple syrup - plus they have the bonus of being totally dairy-free. See method
Ingredients
- 225g plain flour
- 1 tbsp baking powder
- 1 tsp caster sugar
- pinch of salt
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 100g dairy free yogurt, we used Alpro
- 200ml dairy free milk, we used Alpro
- 150g blueberries, reserve a few for garnish
- 3-4tbsp vegetable oil, for frying
- 100ml maple syrup
Each serving contains
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Energy
610kj
146kcal
7%
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Fat
5g
7%
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Saturates
1g
4%
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Sugars
7g
8%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 21.3g
Protein 3.8g
Fibre 1.7g
Method
- In a large mixing bowl, combine the flour, baking powder, sugar and salt and mix well. Make a well in the centre and whisk in the eggs, vanilla, dairy-free yogurt and dairy-free milk until you have a smooth batter.
- Heat a little of the oil in a frying pan over a medium heat until hot. Drop in 2 spoonfuls of batter for each pancake. Once the batter starts to set, drop a few blueberries on top and after roughly 1 min, flip the pancakes. Cook the other side for another minute or so until puffed and cooked through.
- Serve in stacks with the reserved blueberries and maple syrup poured over the top.
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