Ingredients
- blueberries 200g
- maple syrup 1 tbsp
- peanut butter 6 tbsp
- vanilla extract ½ tsp
VEGAN PANCAKES
- plain flour 150g
- baking powder 1 tbsp
- almond, oat or soya milk 125-150ml
- maple syrup 2 tbsp
- vanilla extract ½ tsp
- coconut oil ½ tbsp of melted and cooled plus another 2 tbsp for frying
Method
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Step 1
To make the blueberry ‘jam’ put the berries and maple syrup in a small pan. Heat gently, stirring until the blueberries start to burst and give up their juice.
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Step 2
Put the peanut butter in a pan and heat gently, whisking in enough water to make it thin enough for drizzling. Stir in the vanilla.
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Step 3
To make the pancakes put the flour and baking powder in a bowl and stir together. Mix together the almond milk, maple syrup, vanilla and coconut oil.
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Step 4
Gradually stir the wet ingredients into the dry until you have a batter. Leave to sit for 3 minutes.
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Step 5
Stir the batter again and pour into a jug.
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Step 6
Heat a non-stick frying pan with a little more coconut oil. Cooking 2 or 3 pancakes at a time, pour in enough batter to make small, 10cm American-style pancakes. Leave to cook until you see bubbles forming on top of the pancakes, then flip and cook for another 2-3 minutes. Keep warm in a low oven while you make the rest.
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Step 7
Serve the pancakes stacked up with peanut butter drizzle, blueberry jam and extra maple syrup if you like.
