Flaxseed is the secret ingredient here, replacing eggs and adding a healthy dose of omega-3s
These vegan pancakes are a deliciously wholesome way to start your day. Whether you’re vegan or just in the mood for a plant-based treat, this easy recipe will hit the spot. With their ‘light, fluffy and delicious’ texture, they’re the perfect weekend breakfast or brunch option according to Jamie Oliver. And the best part they will be ready in minutes.
Flaxseed is the secret ingredient here, replacing eggs and adding a healthy dose of omega-3s. Then all you need is coconut oil, organic soya milk, and blueberries. These are the key ingredients for this recipe.
You can add your own twist to the recipe as well. Top them with creamy soya yoghurt, drizzle on some maple syrup, and pile on extra blueberries for a unique touch.
Ingredients
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1 tablespoon ground flaxseed
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1 tablespoon coconut oil
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250ml unsweetened organic soya or almond milk
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1 teaspoon cider vinegar
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125g wholemeal flour
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1 teaspoon golden caster sugar
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1 teaspoon baking powder
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¼ teaspoon bicarbonate of soda
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1 pinch of sea salt
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50g blueberries, plus extra to serve
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Vegetable oil
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Organic soya yoghurt, to serve
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Maple syrup, to serve
Method
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Start by whisking the ground flaxseed and 2½ tablespoons of cold water together, then set it aside to thicken. While that’s doing its thing, melt the coconut oil in a small pan over a medium heat, then leave it to cool slightly.
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In a separate bowl, combine the soya or almond milk with the cider vinegar. Add the melted coconut oil and then whisk in the flaxseed mixture you set aside earlier.
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Now, in a large bowl, mix together the flour, sugar, baking powder, bicarbonate of soda, and salt. Create a well in the middle and gradually pour in the wet mixture, stirring as you go. Don’t worry about the odd lump here and there—this is meant to be easy! Fold in the blueberries, then set the batter aside.
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Preheat your oven to its lowest setting to keep the pancakes warm. Heat a little vegetable oil in a large frying pan over medium heat. Once it’s nice and hot, ladle the pancake batter into the pan. Each ladleful will make one pancake, so make sure they’re spaced out enough. Cook for 2 minutes, or until golden underneath and little bubbles start to appear on the surface. Flip them over and cook for another 2 minutes.
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As each batch finishes, pop the pancakes into the oven to stay warm while you cook the rest.
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Serve the pancakes hot with a dollop of soya yoghurt, a drizzle of maple syrup, and a handful of extra blueberries if you like.
This recipe was originally shared on JamieOliver.com.
