Blueberry pancakes recipe
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- Serves 12
- 10 mins to prepare and 15 mins to cook
- 146 calories / serving
- Freezable
- Dairy-free
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 610kJ 146.0kcal
- Fat
- 5g
- Saturates
- 1g
- Sugars
- 7g
- Salt
- 0.5g
of the Reference intake
Carbohydrate 21.3gProtein 3.8gFibre 1.7g
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- 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.
- See more Breakfast recipes
