Vegan Blueberry Fluffy Pancakes

Light, thick, and full of plant-based goodness, these blueberry pancakes are a weekend essential with a gut-friendly twist. The chia seeds add fiber and texture, while the almond milk and coconut oil keep every bite light and nourishing. Best served warm with a drizzle of maple syrup and a handful of fresh blueberries for that extra boost of natural antioxidants.

Ingredients

350g self-raising flour
1 tsp baking powder
1 tsp chia seeds
400ml almond milk
2 tbsp coconut oil, melted (plus extra for cooking)
2 tbsp maple syrup (plus extra for serving)
1 handful fresh blueberries

minimiil-product-lait-fermente-amandes_cassis

minimiil - pack of 20 shots

A delicious blackcurrant-blueberry fermented almond milk for happy little tummies!

€29,90

Method

Let's go!

Step 1

Mix the ingredients

In a large bowl, combine the flour, baking powder, and chia seeds. Gradually whisk in the almond milk, melted coconut oil, and maple syrup until a smooth batter forms. Set aside for 4 - 5 minutes to thicken.

Step 2

Pour in a spoonful

Warm a little coconut oil in a non-stick pan over medium heat. Add a large spoonful of batter to the pan, spreading gently into a round shape if needed.

Step 3

Add the blueberries and cook

Once the edges start to set, sprinkle a few blueberries on top. Cook for 3 - 5 minutes, until golden underneath. Flip and cook for another 3 - 5 minutes until fully cooked through.

Step 4

Serve while still warm!

Serve warm with extra blueberries and a drizzle of maple syrup.