Vegan Blueberry Pancakes



Vegan-Blueberry-Pancakes
Vegan Blueberry Pancakes topped with peanut butter, maple syrup, cacao nibs and fresh fruit

"A Sunday well spent brings a week of content"

This is one of my favourite sayings, and I definitely believe it's true! This week I started my Sunday with a lazy lie in, waking up naturally to no alarms (is there anything better?!), then I went for a long walk in the woods with my boyfriend before a delicious Sunday dinner. What Sundays were made for, right?! I now feel content and ready for the week ahead, which is made s much easier by the fact that I love both of my jobs and I'm surrounded by lovely people!

Anyway, enough about me! Back to the recipe.

These vegan blueberry pancakes are the perfect weekend breakfast - soft, fluffy and totally nutritious, they taste really good with a side of yoghurt and maple syrup. I adapted the recipe from Cookie and Kate - one of my favourite healthy food blogs, full of tons of great recipes!


Vegan Blueberry Pancakes

Vegan-Blueberry-Pancakes

Ingredients

makes about 6 pancakes

1/2 cup buckwheat flour
1/2 cup almond milk
handful blueberries
1 teaspoon baking powder
pinch of salt or dairy-free milk of choice
pinch of cinnamon
1 tablespoon melted coconut butter (or oil)
1 tablespoon maple syrup 
drop vanilla extract
Coconut butter to grease the pan

Method


1) Mix together the flour, baking powder and salt in one bowl.
2) In another bowl, mix together the milk, coconut butter, maple syrup and vanilla extract until blended. (If the coconut butter solidifies, just melt it gently in the microwave for 20 seconds). 
3) Pour the liquid mixture into the dry mixture and combine. (Don't over-mix your pancakes otherwise they'll be tough!) At this point, mix in the cinnamon and blueberries.
4) Allow the batter to rest for five minutes so that the pancakes will be nice and fluffy!


5) Meanwhile, heat some coconut butter in a large, non-stick frying pan. When it starts to sizzle, you're ready to start cooking.
6) Using a 1/4 cup measure, scoop the batter into the frying pan and cook for 2-3 minutes until small bubbles appear on the surface, then flip and cook for a further 1-2 mins.
7) Repeat the process with the remaining batter adding more coconut butter or oil as necessary. 
8) Serve with maple syrup, fresh fruit and nut butter!
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