Vegan Fluffy Blueberry Pancakes

Ingredients

For 4 portions

• 🥛 320ml soy drink
• 🍶 1 Tbsp cider vinegar
• 🌾 200g flour
• 🍚 2 Tsp baking powder
• 🍚 2 Tbsp sugar
• 🧂 0.25 Tsp salt
• 🏺 3 Tbsp sunflower oil
• 🥄 1 Tsp vanilla extract
• 🫐 150g blueberries
• 🍯 4 Tbsp maple syrup

Method

1. Makes about 12 pancakes.
2. Make vegan 'buttermilk': stir the vinegar into the soy milk and leave for 5 minutes – it will thicken and curdle slightly, which makes the pancakes fluffy.
3. In a large bowl, whisk together the flour, baking powder, sugar and salt.
4. Whisk 2 tablespoons of the oil and the vanilla into the soy milk mixture.
5. Pour the wet ingredients into the dry and stir gently with a spatula until just combined – a few small lumps are fine. Don't overmix or the pancakes will be tough. Leave the batter to rest for 5 minutes; it will puff up slightly.
6. Heat a non-stick frying pan over medium heat and brush with a little of the remaining oil.
7. Pour in about 3 tablespoons of batter per pancake, leaving space between them. Scatter a few blueberries onto each one.
8. Cook for 2–3 minutes until bubbles appear all over the surface and the edges look set, then flip and cook for 1–2 minutes more until golden and cooked through. Turn the heat down a little if they brown too quickly.
9. Keep warm in a low oven while you cook the rest, oiling the pan between batches.
10. Serve in stacks with the remaining blueberries and a drizzle of maple syrup. Optional extras: sliced banana or a few dark chocolate chips (check they're dairy-free).