Vegan Blueberry Pancakes
Blueberry Pancakes are a classic breakfast: these vegan blueberry pancakes with blueberry compote are the best way to start the day!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: blueberry, caster sugar, cinnamon, nutmeg, plant milk, self raising flour
Servings: 12 pancakes
Calories: 146.84kcal
For the pancakes
- 150 grams blueberries fresh or frozen
- 2 bananas
- 400 ml oat milk
- 2 tbsp sunflower oil for the batter
- 2 tsp lemon juice
- 0.5 tsp cinnamon
- 1 pinch nutmeg
- 200 grams self raising flour
- 1 tsp sunflower oil to grease your pan
For the compote
- 200 grams blueberries fresh or frozen
- 1 tsp lemon juice
- 2 tbsp of caster sugar
To make the pancakes
In a bowl, mash the bananas well until smooth.
Add the oat milk, 2 tsp of oil and lemon juice and mix well. These are your wet ingredients.
In a large bowl, sift the flour and spices.
Slowly add the wet ingredients to the flour and spices.
At first you will have a smooth paste but this will soon become a smooth batter.
Once the mix is fully combined and smooth, grease your pan with the remaining 1 tsp of sunflower oil.
Heat the pan on a medium heat until hot.
Scatter a few blueberries on to the pan directly then ladle the batter over the top until you have a circle shape.
Scatter a few more blueberries on top of the wet batter.
Cook for roughly 2 minutes until bubbles begin to appear on the surface of the pancake.
Using a spatula, carefully flip the pancake and cook for another 2 minutes.
Transfer to a warm plate while using up the rest of the batter.
Once you have cooked all of the batter, serve the pancakes warm with blueberry compote (instructions below).
To make the compote (while the pancakes are cooking)
Add the blueberries to a saucepan along with the lemon juice and sugar.
Gently raise the temperature to a medium heat and cook for 10 minutes, stirring occasionally.
During this time the blueberries will burst and release their juices.
One you have a syrupy sauce, remove from the heat and leave to one side until ready to serve with the hot pancakes.
Calories: 146.84kcal | Carbohydrates: 26.84g | Protein: 3g | Fat: 3.49g | Saturated Fat: 0.36g | Polyunsaturated Fat: 0.28g | Monounsaturated Fat: 2.28g | Sodium: 16.83mg | Potassium: 128.14mg | Fiber: 1.95g | Sugar: 10.55g | Vitamin A: 98.41IU | Vitamin C: 5.03mg | Calcium: 54.9mg | Iron: 0.54mg