Fresh blueberries blended into the batter, fresh whole blueberries in the dough and fresh whole blueberries on top the pancakes!
Wild blueberries are much more colourful and has a magenta reddish blue colour inside. If these berries are used, the batter will get a MUCH more beautiful colour and be more fragrant, so opt for those if you can find them. The ones used in this recipe is the ‘normal’ white ones, that are easy to find.
Makes about 20 pancakes
Ingredients
Batter
- 500g fresh blue berries (17.5 oz)
- 7 dl organic white flour (3 cups)
- 7 dl plant milk of choice (3 cups)
- 1.2 dl granulated sugar (½ cup)
- 60 ml sunflower oil (1/4 cup)
- 3 tablespoons chia seeds
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon vanilla sugar or a pinch of pure vanilla powder
- ½ teaspoon salt
- Vegan butter / margarine as needed for the pan
Topping suggestions (optional)
- Fresh blueberries (1/3 of the recipe)
- Fresh mint
- Fresh lemon juice
- Maple syrup
What you will need
- 1 big bowl
- Measuring cups
- Measuring spoons
- 1 whisk
- 1 stick blender
- 1 pan
- 1 spatula
Instructions
- Pour the plant milk in a bowl, add in the sugar, oil, chia seeds, baking powder and soda, vanilla sugar and salt. Whisk well.
- Add in 1/3 of the fresh blueberries and the flour and blend smooth with a stick blender. This gives flavour and colour to the pancakes.
- Add in 1/3 of the whole blueberries to the batter. The rest of the 1/3 is topping, if you wish to keep in them in the dough add in the rest as well. Let the batter rest for 10-15 minutes.
- Preheat a pan on high. When hot, butter the pan well. Add in a dollop of the dough, cook for about 2 minutes on each side. Depending on your pan and how much heat you use, you might cook for more or less. Make 3 pancakes in a 28 cm pan (11 inch) or as many small or big ones as you like.
- Finish all the pancakes. Serve with fresh blueberries, lemon juice, mint and maple syrup.
Enjoy !
