Pancakes are the perfect brunch for a lazy Sunday morning. These are extremely easy to make (the batter is made by basically just measuring all the ingredients into a bowl and whisking). Cooking the pancakes can be a challenge for some people. Just make sure the pan isn't too hot or the pancakes will burn before they are firm enough to be flipped around. The smaller the pancake the easier it is to cook it. Also remember to use enough oil!
Pancakes don't sound like a very healthy breakfast but I made these with whole wheat flour and there's only one tablespoon of sugar! The blueberries add some sweetness and also have lots of vitamins. The pancakes do suck in a lot of oil while they're being cooked but vegetable oils have a lot of vital unsaturated fats.
Vegan Blueberry pancakes
- 2½ decilitres (whole wheat) flour
- 1 tablespoon cane sugar
- 1½ tablespoons baking powder
- 1½ tablespoons oil
- 2,5 decilitres soy/grain milk
- 1½ decilitres (fresh or frozen) blueberries
Mix the dry ingredients in a bowl. Whisk in oil and milk. Stir well. Fold in the blueberries.
Drop two spoonfuls of batter on a hot greased pan. Cook it until the pancake is firm enough to be flipped around. Cook until both sides have browned (Remember to add oil on the pan in between cooking each pancake!).
Serve with honey or maple syrup.
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