These pancakes are adapted from other simple, American pancake recipes, but they contain a healthy handful of blueberries, giving them a good dose of fibre, antioxidants and vitamin C.
- 1 cup plain flour
- 1 tsp bicarbonate of soda
- 1tsp cinnamon
- 1 cup oat milk (or any plant milk you prefer)
- 1 tsp apple cider vinegar
- handful of frozen blueberries
- 1 tbsp sugar (optional)
- In a large mixing bowl, combine the flour, bicarb and cinnamon
- Whisk in the milk, then the apple cider vinegar, and sugar if your’re using it
- Stir through the blueberries, and leave the batter for 5-10 minutes, allowing the berries to soften and create a beautiful blue streak through the batter
- Heat a splash of oil in a large frying pan (I use rapeseed oil for it’s omega-3 content)
- Using a ladle, pour around a quarter of a cup of batter into the pan, and repeat so you have several pancakes cooking at the same time, making sure to leave enough space between them so you can easily flip them
- Once the bottom of the pancake looks like it has browned and crisped a little, and the centre has risen (usually 2 or 3 minutes), use a slice or spatula to flip the pancakes over. Cook for roughly the same amount of time on the other side, then remove from the heat, placing on a piece of kitchen roll to absorb any excess oil.
Serve as they are for a snack or breakfast on the run, or in a stack loaded whatever toppings you fancy – more blueberries, soya yoghurt, or maple syrup.