Monday, 23 January 2017

Best ever blueberry pancakes

Vegan, gluten-free, wheat-free, natural sugar, quick & easy
I love pancakes and how versatile they are. 
As its coming up-to pancake day, i wanted to share with you my go to pancake recipe which is not only delicious, but contains only natural sugar and gluten-free flour.

The sugar i use is Loving Earth coconut sugar.Coconut sugar retains some of the nutrients found in the coconut palm. Coconut sugar is a lot better for you than regular cane sugar as it contains minerals Iron, Zinc, Calcium and Potassium, along with some short chain fatty acids, polyphenols and antioxidants that may also provide some health benefits.

Check out Loving Earth's coconut sugar here.

Blueberries in pancakes are just delicious, as they burst when cooking and give the pancakes a juicy and delightful taste which i personally love.
The are full of flavour, great texture and full of antioxidants & vitamin C which are great for you. They make a fantastic breakfast, lunch, snack etc...
This recipe is quick, easy & simple and the end result is utterly mouthwatering. 


Preparation- 5 minutes
Level- Easy

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Ingredients
-1 cup of plain flour (I used Doves Farm, gluten-free)
-Pinch of salt
-2 tablespoons of baking powder
-1 tablespoon of coconut sugar (I used Loving Earth)
-2 tablespoons of oil
-1 cup of dairy-free milk (I used unsweetened almond milk)
-1 cup fresh blueberries

Ingredients for the compote
-1 cup of blueberries
-1 tablespoon of water
-1/2 lemon (juice)
-1 teaspoon of fruit syrup (I used Sweet Freedom)
...

To make the compote
Step 1- Place the blueberries, water and lemon juice into a small sauce pan and heat on low. Cover with a lid.

Step 2- After a few minutes mash the blueberries and allow to cook for around 20 minutes, stirring frequently.

Place to one side once the blueberries have reduced to around 1/2.

To make the pancakes
Step 1- Pre-heat a wok with a little oil and heat.

Step 2- In a mixing bowl, combine the flour, salt, baking powder and coconut sugar.
Step 3- Add in the oil, dairy-free milk and blueberries, mix until smooth.

Step 4- Using a ladle, carefully pour a small amount of the pancake mixture into the centre of the hot pan.
Leave for a around a minute then flip! Only flip when the edges of the pancake lift.
Continue to cook each side until golden brown. This will take aound 3-5 minutes on each side.
 Repeat for the entire mixture until you have a tower of delicious pancakes.

I served my pancakes with some soya yogurt, fresh blueberries and the homemade blueberry compote (recipe above)
Yummy!!!


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Holly Jade
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