These vegan pancakes are a firm favourite at breakfast time as they’re packed with plant-based goodness to power you through the morning.
If you do eat dairy and want to mix the recipe up a bit, you could fry the pancakes in butter and top them with a thick Greek yoghurt instead.
Serves 6-8 pancakes
- 1 tablespoon ground flax seeds
- 1 tablespoon coconut oil, plus extra to fry
- 2 tablespoons of Pip & Nut almond butter (we love our Coconut Almond Butter in this recipe)
- 250ml almond milk
- 180g spelt flour
- 1 teaspoon golden caster sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon bicarbonate of soda
- 150g blueberries, plus extra to serve 25g
- Coconut oil to fry
- 150g coconut yoghurt
- 50g of toasted coconut flakes
- Maple syrup, to serve
Add the ground flax seeds to a large bowl, pour over 2 ½ tablespoons of cold water and leave it to thicken.
Melt the coconut oil, almond butter and milk in a small pan over a medium heat, then leave it to cool for a few minutes. Then pour this mixture into the bowl with the flax seeds and mix until smooth.
Next, combine the flour, sugar, baking powder and bicarbonate of soda in a large mixing bowl. Gradually pour in the wet mixture, stirring continuously until combined and you have a nice thick batter. Fold in the blueberries, then set aside for 5 minutes.
Heat a little coconut oil in a large frying pan over a medium heat. Add a ladleful of the batter to the pan (you may be able to make 3 – 4 at a time, depending on the size of your pan). Cook for around 2-3 minutes, or until golden underneath, before flipping them over. Cook for a further 2-3 minutes on the other side, or until golden. Place in a low oven to keep warm while you make the remaining pancakes. Serve with a dollop of coconut yoghurt, a handful of blueberries and a drizzle of almond butter. You can finish them off with a sprinkling of toasted coconut flakes if you’re feeling fancy.
Top Tip: Remember to give your nut butter a good stir before using it, as the oils can naturally separate. This is because there is no palm oil in any of our nut butters, which is often added to stop this natural separation.