Soft, fluffy, and dairy free pancakes, topped with golden syrup soaked blueberries. Perfect for breakfast, brunch, or a sweet treat.
Prep time: 5 mins
Cooking time: 15 mins
Difficulty: Easy
Serves: 2 (makes 8 pancakes)
Ingredients:
200g self raising flour
1 tbsp white sugar
Pinch of salt
1 tsp baking powder
1 tbsp olive or vegetable oil
1 tbsp vanilla extract
300ml soy milk (or oat/almond/dairy)
2 handfuls of blueberries
30ml Golden syrup (plus extra for serving)
In a bowl, soak the blueberries in the golden syrup and set aside for later.
Sift the 200g of flour into a measuring jug or large mixing bowl. I like to use a measuring jug so I can pour my mixture into the pan when it comes to cooking (less washing up).
Using a metal fork or whisk, add 1 tbsp of sugar, 1 tsp of baking powder, and a pinch of salt to the flour.
Pour in the 300ml of milk and 1 tbsp of vanilla extract, stir until you get a thick batter.
Heat some oil in a frying pan on a medium heat, once heated either spoon 2 tbsp of the mixture into circles or pour if using a measuring jug and want to be fancy. You should be able to fit 2-3 pancakes in a pan so you can fry them in batches.
Cook for 3-5 mins or until there are bubbles on the surface of the pancakes, then flip.
Once done the pancakes should be golden on either side, you can keep them warm in some tin foil or on a plate in the oven whilst you finish cooking your batches.
Top with the golden syrup soaked blueberries (or fruit of your choice), add more golden syrup after serving if required.
Bon Appetite!
Notes: You can mix up the toppings: chopped nuts/chocolate spread/other fruits such as banana, strawberries/honey and peaches etc work well. You can experiment with savoury toppings such as vegan bacon and maple syrup.
Not enough - just double or triple the measurements to make more for sharing (or for yourself, no judgements here!)
Drop a comment below if you give this a go or share it on Instagram! #BEANSFOODBIBLE
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