Updated: Feb 25
I thought I’d share with you my delicious and super healthy Blueberry Maple Sunday Pancakes (disclaimer: can be eaten of any day of the week, at any time!). These are my ‘go-to’ Sunday treat. They are packed full of fibre (great for digestion!), vitamins, antioxidants and protein. Plus they are so delicious!
1 tbsp. ground flaxseeds
1 tbsp. coconut oil
275 ml unsweetened almond milk (or organic soya milk)
1 tsp. apple cider vinegar
150 g wholemeal flour
1 tsp. golden caster sugar
1 tsp baking powder
1/4 tsp. bicarbonate of soda
1 pinch of sea salt
1 handful of blueberries (approx. 50 g) (plus extra to serve)
Soya yoghurt (to serve)
Maple Syrup (to serve)
Vegetable oil (to fry).
Mix together the ground flaxseeds and 2 ½ tbsp. of cold water and set them aside to thicken up.
Melt the coconut oil in a small saucepan and leave to cool slightly.
Mix together the milk and vinegar, and then add the coconut oil, and finally whisk in the flaxseeds mixture.
In a separate bowl, combine the flour, sugar, baking powder, bicarbonate of soda and salt, making a small well in the middle. Then gradually pour in the milk mixture, stirring constantly until fully combined (don’t worry too much if there a few lumps here and there!). Finally add the blueberries to the mixture.
Preheat oven at it’s lowest temperature. On medium heat, add splash of veg oil in a large frying pan. Put one ladleful of batter in the pan (1 ladleful is perfect for one pancake). Cook for about 2 minutes until little bubbles appear on the surface of the pancake and the underside is golden brown. Use a palette knife or fish slice to flip the over and cook for a further 2 minutes. Place the cooked pancakes in the oven to keep them warm until all pancakes are cooked and ready to be served.
Serve with a dollop of yogurt, a drizzle of maple syrup and a sprinkling of blueberries, and ENJOY!