Just in time for Pancake Day here is a fresh and fruity take on American style pancakes
This tasty version of the perfect breakfast classic uses lemon juice and zest along with fresh blueberries to give a zingy dairy-free treat. Our Head of Marketing Emily has reworked this one after a favourite childhood treat her mum used to make This version also uses flour alternatives making it a dish everyone can enjoy. the only question now is to stack or not to stack?
For the pancakes
Mix the baking powder and oat flour in a bowl till thoroughly combined.
Place everything else apart from the lemon and blueberry in a separate bowl and blend using a stick blender till nice and smooth. Zest the lemon and add it to the wet mix plus a little of the lemon juice, then gradually fold in the dry mixture.
Add a small amount of oil to a heated pan and ladle in a portion of your pancake batter at a time, drop the blueberries evenly into the raw batter before it starts to cook. Cook till golden on each side.
Serve with a spoonful of dairy-free greek yoghurt and a little agave syrup plus a handful of fresh blueberries.
Enjoy
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