Vegan blueberry pancakes
Blueberry pancakes are a delicious and summer version of classical pancakes.
Difficulty:
Medium
Preparation time:
5 minutes
Cooking time:
5 minutes
Cost:
Low
Ingredients for two people
- 100 grams of flour (I used spelt flour)
- 120 grams of unsweetened non-dairy milk (I suggest soy milk)
- 100 grams of blueberries (about 50)
- 1 tsp of baking soda
Preparation
Blend the blueberries and place them in a bowl along with flour, non-dairy milk, and baking soda. Mix well. Heat a non-stick pan and shape pancakes by using a spoon. Cook on low heat with a lid and turn the pancakes after a few minutes (when there will be bubbles on their top).
Blueberry pancakes can be kept in the fridge for two days.
To garnish: you can use maple syrup or fruits.
