Awesome Vegan Pancakes
Completely awesome vegan pancakes filled with beautiful blueberries. Try serving these with yummy soy or coconut yoghurt, fresh strawberries or some mouthwatering maple syrup. This a recipe I found on Jamie Oliver's website, and if you are gluten free but not vegan, you can have a peek at an alternative version I posted in October. Yum!!!! BB xxxx
1 tablespoon ground flaxseed
1 tablespoon coconut oil
250 ml unsweetened soya milk or almond milk
1 teaspoon cider vinegar
125 grams wholemeal flour or gluten free all-purpose flour
1 teaspoon golden caster sugar
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda
50 grams blueberries, plus extra to serve
Soya yoghurt, to serve
Maple syrup, to serve
Strawberries and bananas, to serve as a topping
The Bondi Baker Method
Step 1- Whisk together the ground flaxseed and 2½ tablespoons of cold water, then set aside to thicken. Meanwhile, melt the coconut oil in a small pan over a medium heat, then leave to cool slightly. Combine the soya or almond milk and cider vinegar and add the melted coconut oil, then whisk in the flaxseed mixture.
Step 2- Combine the flour, sugar, baking powder, bicarbonate of soda and salt, then make a well in the middle. Gradually pour in the wet mixture, stirring continuously until combined – don't worry if there are still a few lumps. Fold in the blueberries, then set aside.
Step 3- Preheat the oven to its lowest temperature. Heat a splash of vegetable oil in a large frying pan over a medium heat. Add a ladleful of the batter to the pan (one ladleful is enough for one pancake), then add more ladlefuls of the batter, ensuring they're nicely spaced out – you'll need to do this in batches.
Step 4- Cook for around 2 minutes, or until golden underneath and little bubbles start to appear on the surface, then use a palette knife to flip them over. Cook for a further 2 minutes, or until golden. Place in the oven to keep warm while you make the remaining pancakes.