Fluffy Blueberry and Peanut Butter Pancakes
Good breakfast pancakes are hard to beat, and this recipe is the vegan crème de la crème. Our fluffy pancakes are loaded with beautiful blueberries and peanut butter, all smothered with a blueberry compote. If that isn't the kind of dish you want to wake up to, then we can't help you.
Serves
Ingredients
For the pancakes
<item-todo-done>300g self raising flour<item-todo-done><item-todo-done>½ tsp baking powder<item-todo-done><item-todo-done>380ml almond milk<item-todo-done><item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>2 tbsp smooth peanut butter<item-todo-done><item-todo-done> handful of blueberries<item-todo-done><item-todo-done> plant-based butter, for cooking<item-todo-done>
To serve
<item-todo-done> handful of blueberries<item-todo-done><item-todo-done>25g caster sugar<item-todo-done><item-todo-done> Drizzle of maple syrup<item-todo-done>
Before you start
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Make the pancakes
- In a large bowl, stir together the flour, almond milk, maple syrup and peanut butter until a smooth mixture comes together.
- Once the mixture has come together, mix through a handful of blueberries - ensuring not to overmix so your pancake mixture doesn’t turn blue.
Cook the pancakes
- Heat some plant-based butter in a pan. Once warm, spoon in a large spoonful of the pancake mixture and spread a little with the back of the spoon.
- Leave to cook for 2-3 minutes until cooked on the bottom. Once it feels cooked on the bottom, flip the pancake over and cook on the topside for 2-3 minutes until the pancake is cooked through. We usually cook 3 in a pan at a time.
- Repeat with the rest of the mixture until you have all of your pancakes.
For the blueberry compote
- Place a small frying pan over a medium heat and add a handful of blueberries the caster sugar and a splash of water.