Veggie
Veggie
Subscribe today

Free*
Mystery Book Bundle
When You Subscribe

CLICK HERE!
Navbar button Veggie Search Button

Cruelty Free Beauty

Eco Living

Vegan Recipes

Popular recipes

Vegetarian Blog

Blueberry, Coconut & Almond Butter Pancakes

Serves: 6

Ready in: 15 to 30 mins

Quick Make Vegan Friendly

This vegan pancake recipe is a firm favourite at breakfast time, as it’s packed with plant-based goodness to power you through the morning. If you do eat dairy and want to mix the recipe up a bit, you could fry the pancakes in butter and top them with a thick Greek yoghurt instead. Remember to give your nut butter a good stir before using it, as the oils can naturally separate. This is because there is no palm oil in any of our nut butters, which is often added to stop this natural separation.

Blueberry, Coconut & Almond Butter Pancakes Recipe: Veggie Magazine

Ingredients:

1 tbsp ground flax seeds
1 tbsp coconut oil, plus extra to fry
2 tbsp of Pip & Nut almond butter
250ml almond milk
180g spelt flour
1 tsp golden caster sugar
1 tsp baking powder
1⁄4 tsp bicarbonate of soda
150g blueberries, plus extra to serve 25g
coconut oil to fry

To serve:

150g coconut yoghurt
50g toasted coconut flakes
maple syrup

method:

  • Add the ground flax seeds to a large bowl, pour over 2 ½ tablespoons of cold water and leave it to thicken. Melt the coconut oil, almond butter and milk in a small pan over a medium heat, then leave it to cool for a few minutes. Then pour this mixture into the bowl with the flax seeds and mix until smooth.
  • Next, combine the flour, sugar, baking powder and bicarbonate of soda in a large mixing bowl. Gradually pour in the wet mixture, stirring continuously until combined and you have a nice thick batter. Fold in the blueberries, then set aside for five minutes.
  • Heat a little coconut oil in a large frying pan over a medium heat. Add a ladleful of the batter to the pan (you may be able to make 3 - 4 at a time, depending on the size of your pan). Cook for around 2-3 minutes, or until golden underneath, before flipping them over. Cook for a further 2-3 minutes on the other side, or until golden. Place in a low oven to keep warm while you make the remaining pancakes. Serve with a dollop of coconut yoghurt, a handful of blueberries and a drizzle of almond butter. You can finish them off with a sprinkling of toasted coconut flakes if you’re feeling fancy.
Print Recipe https://www.pipandnut.com/

DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...

App store Amazon Google Play

More recipes