Vegan Blueberry Pancakes

Dry ingredients

• 1 cup wholemeal spelt flour
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1 Tbsp coconut sugar, optional

Wet ingredients

• 3/4 cup Pureharvest Organic Soy Nut Bliss
• 1 flax egg (1 Tbsp ground flaxseeds + 3Tbsp oat milk)
• 1 punnet blueberries

Toppings

• Handful of blueberries
• 1-2 tbsp Pureharvest Organic Rice Syrup

1. Mix dry ingredients together in a bowl. In a separate bowl mix together the wet ingredients. Pour the wet into the dry and mix well to ensure there are no lumps. Add the blueberries to the batter and stir through. Let the mixture rest for a few minutes.

2. Heat up a frying pan to hot and add a small amount of coconut oil. Pour roughly a 1/2 cup of mixture onto the hot pan and immediately reduce to medium heat. Wait for bubbles to appear on the surface of the pancake and the outside begins to cook and darken. Flip and cook for a further couple of minutes on the second side.

3. We served ours with extra blueberries and a generous drizzle of rice malt syrup. But get creative, top the pancakes with all your favourite toppings.