Vegan lemon & blueberry pancakes

breakfast
Total: 35 min. | Active: 35 min.
vegan, lactose-free

Weekends are all the more enjoyable with a fabulous brunch. If I ever have a free weekend, I like to have a lie-in, make a coffee and then prepare a delicious meal at my own pace. These pancakes are wonderfully light and fluffy, have a yummy berry and citrus flavour, and are 100% vegan to boot! The intense flavour of the blueberries packs a real punch and gives these pancakes a special twist. Serve with a simple berry compote comprising just three ingredients and a handful of fresh fruit!

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Ingredients

for 6 pieces

Berry compote
200 g blueberry (fresh or frozen)
1 tbsp maple syrup
4 tbsp water
Pancakes
100 g wholemeal flour
1 tbsp Maizena cornflour
1 tsp baking powder
3 tbsp maple syrup
1 tsp apple vinegar
115 ml oat drink
½  organic lemon, use grated zest only
50 g blueberry (fresh or frozen)
  oil for baking

How it's done

Berry compote

Place the berries, maple syrup and water in a small pan and bring to the boil, cook over a medium heat for several minutes. Allow the compote to cool.

Pancakes

Mix the flour, cornflour and baking powder in a bowl. In another bowl, combine the maple syrup, vinegar, oat drink and lemon zest. Add to the flour and stir carefully until smooth. Then mix in the berries. Heat a little oil in a non-stick frying pan. Reduce the heat, cook the pancakes in batches, adding approx. 4 tbsp of batter to the pan for the first 3 pancakes. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking, then cover and keep warm. Prepare the remaining 3 pancakes straight away. Serve the pancakes with the compote, garnish with fresh berries as desired.

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