Vegan lemon & blueberry pancakes


Total time: 35m
Preparation Time: 35m

Servings
For 6 piece


Author

Lauren  - laurencariscooks


Nutritional Information

Contains 125 Kcal, 2g Protein, 25g Carbohydrates, 3g Fat


Ingredients

  • Berry compote
  • 4 tbsp water
  • 1 tbsp maple syrup
  • 200 g blueberries (fresh or frozen)
  • Pancakes
  • 100 g wholemeal flour
  • 1 tbsp cornflour
  • 1 tsp baking powder
  • 3 tbsp maple syrup
  • 1 tsp apple vinegar
  • 115 ml oat drink
  • oil for baking
  • 50 g blueberries (fresh or frozen)
  • 0.5 organic lemon, use grated zest only

View these products

Instructions

  • Berry compote

    Place the berries, maple syrup and water in a small pan and bring to the boil, cook over a medium heat for several minutes. Allow the compote to cool.
  • Pancakes

    Mix the flour, cornflour and baking powder in a bowl. In another bowl, combine the maple syrup, vinegar, oat drink and lemon zest. Add to the flour and stir carefully until smooth. Then mix in the berries. Heat a little oil in a non-stick frying pan. Reduce the heat, cook the pancakes in batches, adding approx. 4 tbsp of batter to the pan for the first 3 pancakes. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking, then cover and keep warm. Prepare the remaining 3 pancakes straight away. Serve the pancakes with the compote, garnish with fresh berries as desired.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Are you looking for another recipe?

Over 600 delicious recipes on coop@home