Blueberry pancakes recipe
Ingredients
225g plain flour
1tbsp baking powder
1tsp caster sugar
pinch of salt
2 large eggs, beaten
1tsp 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
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 minute, 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.
