Blueberry, Coconut & Almond Butter Pancakes
Ready in: 15 to 30 mins
This vegan pancake recipe is a firm favourite at breakfast time, as it’s packed with plant-based goodness to power you through the morning. If you do eat dairy and want to mix the recipe up a bit, you could fry the pancakes in butter and top them with a thick Greek yoghurt instead. Remember to give your nut butter a good stir before using it, as the oils can naturally separate.
Ingredients:1 tbsp ground flax seeds
1 tbsp coconut oil, plus extra to fry
2 tbsp of Pip & Nut almond butter
250ml almond milk
180g spelt flour
1 tsp golden caster sugar
1 tsp baking powder
1⁄4 tsp bicarbonate of soda
150g blueberries, plus extra to serve 25g
coconut oil to fry
To serve:150g coconut yoghurt
50g toasted coconut flakes
- Add the ground flax seeds to a large bowl, pour over 2 ½ tablespoons of cold water and leave it to thicken. Melt the coconut oil, almond butter and milk in a small pan over a medium heat, then leave it to cool for a few minutes. Then pour this mixture into the bowl with the flax seeds and mix until smooth.
- Next, combine the flour, sugar, baking powder and bicarbonate of soda in a large mixing bowl. Gradually pour in the wet mixture, stirring continuously until combined and you have a nice thick batter. Fold in the blueberries, then set aside for five minutes.
- Heat a little coconut oil in a large frying pan over a medium heat. Add a ladleful of the batter to the pan (you may be able to make 3 - 4 at a time, depending on the size of your pan). Cook for around 2-3 minutes, or until golden underneath, before flipping them over. Cook for a further 2-3 minutes on the other side, or until golden. Place in a low oven to keep warm while you make the remaining pancakes. Serve with a dollop of coconut yoghurt, a handful of blueberries and a drizzle of almond butter. You can finish them off with a sprinkling of toasted coconut flakes if you’re feeling fancy.