This article is written by a student writer from the Her Campus at Exeter chapter.
With Pancake Day just around the corner, this is the perfect recipe to tingle your tastebuds. Even if you’re not vegan or lactose intolerant, everyone can appreciate these yummy pancakes packed with blueberry goodness.
Ingredients
- 500ml plain flour
- 3 tbsp baking powder
- 1 tsp sea salt
- 500 ml soya milk
- 3 tbsp rapeseed oil (opt for vegetable oil for a cheaper option)
- 250ml fresh or frozen blueberries
Method
- Sift the flour, baking powder and sea salt into a large bowl and mix them together.
- Add the soya milk and 3 tablespoons of oil and then mix until the batter is smooth.
- Gently stir in the blueberries.
- For each pancake, ladle a small amount of batter into frying pan on a medium heat. Cook for 2-3 minutes on each side.
Now top with your choice of honey, syrup or fruit and bon appetit!