Blueberry Pancakes with Balsamic Blueberry Coulis
Ingredients
Blueberry balsamic coulis
- 2 cups fresh blueberries
- 2 tbsp icing sugar
- 1 tbsp lemon juice
- 1 1/2 tsp balsamic vinegar
- 1 tsp vanilla extract
- 1 tbsp tapioca or corn starch mixed with 1 tbsp water
Pancake dry mix
- 1 1/4 cup self raising flour
- 1 tbsp brown sugar
- 1 tbsp chia seeds
- pinch salt
Pancake wet mix
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup + 1 tbsp soy milk
- 1/2 cup fresh blueberries
Preparation
Blueberry balsamic coulis
Use a sieve to transfer the icing sugar to a small or medium saucepan.
Add the remaining ingredients except the tapioca mixture.
Cook on low heat for 10-15 minutes.
Stir in the tapioca mixture and cook until thickened, about 1-2 minutes.
Turn off the heat and cover until cooled.
Pancakes
Set a sieve over a large bowl and sift in the flour.
Add the remaining dry ingredients and mix well.
Add the wet ingredients and mix until smooth.
Let the batter rest for 10-15 minutes.
Heat a pan with a bit of vegan butter.
Pour batter using a large tablespoon into the pan.
Add blueberries to the batter in the pan and stir gently.
Cook both sides until browned.
Transfer to a plate, top with blueberry coulis and fresh blueberries, and enjoy.
