Vegan blueberry pancakes

Name: Vegan blueberry pancakes
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 200 g Plain flour; 280 ml Oat milk; 25 g Cane sugar; 10 g Baking powder; 25 ml Sunflower oil; 120 g Blueberries; 60 ml Maple syrup

4 servings · Prep 10 min · Cooking 15 min · Easy

Fluffy pancakes made with plant-based milk and blueberries, without eggs or dairy.

Ingredients

Plain flour200 g
Oat milk280 ml
Cane sugar25 g
Baking powder10 g
Sunflower oil25 ml
Blueberries120 g
Maple syrup60 ml

Allergens

Gluten
May contain traces of: Tree nuts, Soy.

Method

Mix the flour, sugar, and baking powder.
Add the oat milk and oil and mix without overworking the batter.
Heat a lightly greased non-stick frying pan.
Pour in a small ladleful of batter, add a few blueberries, and cook for 2 minutes until bubbles appear.
Flip and cook for 1 minute.
Serve with the maple syrup and remaining blueberries.

Nutrition facts (estimate)

	Per serving (162 g)	Per 100 g
Energy	1448 kJ / 346 kcal	895 kJ / 214 kcal
Protein	5.6 g	3.4 g
Carbohydrates	65 g	40 g
of which sugars	24 g	15 g
Fat	7.4 g	4.6 g
of which saturates	0.8 g	0.5 g
Fibre	2.3 g	1.4 g
Salt	0.5 g	0.3 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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