Vegan Blueberry Pancakes

Makes 4 medium sized pancakes. I love having these for breakfast on a Sunday morning.

Ingredients:

• 1 cup self raising flour

• 1 cup of soy or coconut milk

• 1 large ripe banana mashed

• 1 teaspoon vanilla essence (optional)

• Small handful of blueberries (fresh or frozen) 
  
  Method: 

• Sift flour into a large bowl. Add milk, vanilla and banana and whisk until smooth.
  Fold in blueberries.

• Heat a large non-stick frying pan over medium heat. Spray with coconut oil. 

• Using 1/4 cup mixture per pancake, cook each pancakes for 2 minutes or until bubbles appear on surface. Flip and cook for a further 1-2 minutes or until cooked through. 

• Transfer pancakes to a plate. Cover loosely with a tea towel to keep warm. 

• Repeat with remaining mixture, spraying pan with cooking oil between each pancake. 

• Serve with your favourite toppings. 

Quick tip: If you have a blender or Nutri-Bullet you can add all ingredients (excluding blueberries) in that, blend then add blueberries to save time. 

I served with banana, blueberries, honey and Greek yoghurt. YUM!

Pancake cooking in pan. Ready to flip