Simple Vegan Gluten-Free Blueberry Pancakes with Drizzle
Ingredients
- 1/2 cup oats (use GF if required)
- 1 tbsp ground flaxseed
- 1/2 large ripe banana
- a pinch of sea salt
- 1 tsp vanilla extract
- 1/2-3/4 cup plant milk
- a little maple syrup or sugar (optional)
- a little olive oil for frying
- a few blueberries
Preparation
Blend 1/2 cup oats and 1 tbsp ground flaxseed in a blender until it forms a flour.
Add 1/2 a large ripe banana, a pinch of sea salt, 1 tsp vanilla extract, 1/2-3/4 cup plant milk, and a little maple syrup or sugar (optional), then blend until smooth.
Heat a little olive oil in a non-stick frying pan over medium-high heat.
Spoon 2-3 tbsp of the batter into the pan and smooth into a circle.
Add a few blueberries to the top of each pancake.
When little bubbles appear on the surface, flip and cook for another minute, then remove.
If cooking them one by one, you may need to add a little more liquid to the batter as it thickens due to the oats and flax.
Use a small ladle or ice-cream scoop to ensure all pancakes are the same size.
