Bursting Blueberry Pancakes… Vegan and Gluten Free!

Bursting Blueberry Pancakes… Vegan and Gluten Free!

Better late than never! 😛 Happy weekend everyone! Earlier this week my Autumnal cheesey vegan burgers were featured at Deborah’s plant based pot luck party 🙂 I intended to take something else to the party this week but I didn’t expect it to take so long for me to post! So, here are these gorgeous absolutely bursting with blueberries pancakes! Delicious for a weekend breakfast or brunch, or actually anytime you want something healthy, nutritious and sweet! 😛 The trick to get these blueberries to stay whole is to add them after the batter has started cooking and just lightly press them one at a time into the batter. Flipping them just once during cooking the blueberries should stay ready to burst until you bite into them releasing all their juicy goodness… oh yum!!! 🙂

Gather

  • 100g porridge oats (Gluten Free if required)
  • 150ml milk (I use unsweetened carton coconut)
  • 100g (1 medium) banana roughly chopped
  • handful of blueberries
  • coconut oil

Prepare

  1. Blitz the oats in a food processor until you have a fine flour.
  2. Add the milk and banana and blend until combined.
  3. Heat a tiny amount of oil in a non stick pan and when melted pour in a ring of batter.
  4. Swirl the pan gently to enlarge the pancake then as it is cooking CAREFULLY (no burnt fingers needed) drop blueberries onto the batter and gently press in with your fingertips.
  5. When the batter looks set and had started to get holes appearing, gently flip it over to cook on the other side. Cook for 30-90 seconds (depending how hot your pan is), then carefully remove from the pan turning over so that the blueberries are uppermost.
  6. Repeat with the remaining batter.
  7. Enjoy!

Serve & Store

  • Drizzle with your favourite sweetener – agave, maple, sweet freedom.
  • Pour on some chocolate sauce and add some raw cacao nibs.
  • Eat them plain, just as they are.
  • Top with fresh fruit such as bananas… or more blueberries!
  • Store covered in the fridge for up to two days. Reheat gently in a hot pan – blueberries uppermost.

Bursting Blueberry Pancakes...Vegan & Gluten Free

  • Servings: makes 6 pancakes
  • Time: 5-10 minutes
  • Difficulty: easy
  • Print

Gather

  • 100g porridge oats (Gluten Free if required)
  • 150ml milk (I use unsweetened carton coconut)
  • 100g (1 medium) banana roughly chopped
  • handful of blueberries
  • coconut oil

Prepare

  1. Blitz the oats in a food processor until you have a fine flour.
  2. Add the milk and banana and blend until combined.
  3. Heat a tiny amount of oil in a non stick pan and when melted pour in a ring of batter.
  4. Swirl the pan gently to enlarge the pancake then as it is cooking CAREFULLY (no burnt fingers needed) drop blueberries onto the batter and gently press in with your fingertips.
  5. When the batter looks set and had started to get holes appearing, gently flip it over to cook on the other side. Cook for 30-90 seconds (depending how hot your pan is), then carefully remove from the pan turning over so that the blueberries are uppermost.
  6. Repeat with the remaining batter.
  7. Enjoy!

Serve & Store

  • Drizzle with your favourite sweetener – agave, maple, sweet freedom.
  • Pour on some chocolate sauce and add some raw cacao nibs.
  • Eat them plain, just as they are.
  • Top with fresh fruit such as bananas… or more blueberries!
  • Store covered in the fridge for up to two days. Reheat gently in a hot pan – blueberries uppermost.

7 thoughts on “Bursting Blueberry Pancakes… Vegan and Gluten Free!

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