Blueberry Buttermilk Pancakes

These are the perfect light and fluffy ‘buttermilk’ pancakes loaded with fresh blueberries and are best served stacked sky high topped with more fresh fruit and a very generous drizzle of pure maple syrup.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Resting Time 10

Total Time 30

Servings people (6 pancakes)

Calories 500kcal

Author Sally

Ingredients

¾ cup oat milk
2 tablespoons white vinegar
1 cup plain flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 egg
2 tablespoons coconut oil melted
1 teaspoon vanilla
1 cup fresh blueberries
pure maple syrup to serve

Instructions

In a small bowl, make the ‘buttermilk’ by mixing the vinegar with the oat milk and set aside.
In a large mixing bowl combine flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon and whisk to combine.
In another bowl, whisk together egg, coconut oil, vanilla and milk mixture. Add wet ingredients to dry and whisk until a thick batter forms. Set aside and 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 blueberries. Once bubbles have formed on the surface, flip pancake and cook for another 1-2 minutes. Repeat with remaining batter, wiping out excess oil with a paper towel between batches.
Serve pancakes with more fresh blueberries and a very generous drizzle of 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.

You can use frozen blueberries instead, just let them thaw in the fridge first before using.

Nutrition