Dairy Free Blueberry Pancakes
These dairy free blueberry pancakes are light and fluffy ‘buttermilk’ pancakes loaded with fresh blueberries, just like you're favourite café - maybe better! This recipe uses an at home substitute for buttermilk and taste just as good as the real thing. They are best served stacked sky high with a very generous drizzle of pure maple syrup.
Servings 2 people (6 pancakes)
Calories 538kcal
Equipment
Ingredients
- 2 tablespoons white vinegar
- 180 ml dairy free milk
- 150 grams plain flour/all purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda/baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 egg
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries plus extra to serve
- Dairy free Greek-style yoghurt optional to serve
- pure maple syrup to serve
Instructions
- In a small bowl, make the 'buttermilk' by mixing the 2 tablespoons white vinegar with the 180 ml dairy free milk. Set aside.
- In a large mixing bowl, combine the 150 grams plain flour/all purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda/baking soda, ½ teaspoon salt and ½ teaspoon ground cinnamon and whisk to combine.
- In another bowl, whisk together the 1 egg, 2 tablespoons coconut oil, 1 teaspoon vanilla extract and the milk mixture. Add the wet ingredients to the dry and whisk until a thick batter forms. Set aside to rest for 10 minutes.
- Heat a non-stick frying pan and lightly spray with oil. Add ⅓ cup of batter per pancake to the pan and dot in a few of the 1 cup fresh blueberries. Once bubbles have formed on the surface, flip the pancake and cook for another 1–2 minutes. Repeat with the remaining batter and blueberries, wiping out excess oil with a paper towel between batches.
- Serve the pancakes with Dairy free Greek-style yoghurt, more fresh blueberries and a very generous drizzle of pure maple syrup.
Notes
Pancakes are notorious for burning! To prevent this, make sure to monitor the heat of your pan as you progress. Start with your pan on high and turn down to medium after cooking the first one or two to ensure the pancakes cook evenly as you go.
Blueberries: While I think fresh is best for this recipe, you can use frozen blueberries instead, just let them thaw in the fridge first before using.
Dairy free milk: I use oat milk or almond milk for this recipe usually but soy milk also works well.
Nutrition
Serving: 3pancakes | Calories: 538kcal | Carbohydrates: 79g | Protein: 14g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1146mg | Potassium: 300mg | Fiber: 4g | Sugar: 16g | Vitamin A: 513IU | Vitamin C: 14mg | Calcium: 278mg | Iron: 5mg
