Vegan Pancakes

8 Ingredients

Number of servings

2 cup wholemeal self-raising flour
1 pinch sea salt flakes
2 cup calcium fortified almond milk
1/2 cup coconut oil, melted (save 1/3 cup for recipe and the rest for cooking)
1teaspoons vanilla extract
1/2 cup maple syrup
4 cup frozen blueberries
1/3 cup coconut flakes, toasted (to serve)

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This fluffy pancake recipe is egg-free. Served with a drizzle of blueberry compote, it's pefect for a vegan brunch.

Method

Step 1 of 3

Place flour and salt in a large bowl and stir to combine. Place milk, oil, vanilla and 1/3 cup syrup in a jug, then whisk to combine. Make a well in the centre of flour mixture and add milk mixture. Stir lightly until batter is almost smooth. Set aside for 15 minutes to rest.

Step 2 of 3

Meanwhile, place blueberries, 2 tbs water and remaining syrup in a medium saucepan and bring to the boil over medium heat. Cook, stirring occasionally, for 10 minutes or until thickened. Remove pan from heat.

Step 3 of 3

Heat a large non-stick frying pan over medium heat. Brush with a little extra oil. Spoon 1/4 cup batter into pan and repeat to make a second pancake. Cook for 3 minutes or until bubbles appear on the surface. Flip and cook for 1 minute or until cooked through.Transfer to a plate. Repeat with a little more oil and remaining batter to make a total of 12 pancakes. Serve pancakes topped with blueberry compote and coconut flakes.