These pancakes are one of the family’s all-time favourite weekend breakfasts. I also find that they’re a great (sneaky) way to get a certain boy with a soft fruit aversion to enthusiastically eat blueberries
While people often make pancakes by separating the dry and wet ingredients then gently combining, I simply throw all the ingredients into a blender. This might be a cheat’s way of making pancakes but it works a treat for me ;)
Makes around 8 medium-size pancakes
Preparation: 5 minutes
Cooking time: 25-30 minutes
140g / 5oz / 1 cup wholemeal (wholewheat) flour (or use buckwheat flour to make the pancakes gluten-free)
80g / 2¾ oz / ¾ cup rolled (porridge) oats
1 tbsp baking powder
¼ tsp salt
500ml / 18fl oz / 2 cups non dairy milk (I use fortified soya or almond milk)
1 tsp vanilla extract
1 tbsp agave syrup
150g / 5oz / 1 cup blueberries
olive oil, for cooking
Chopped pecan nuts
Ground linseed (flaxseed)
- Place the oats, flour, baking powder, salt, milk, vanilla extract and agave syrup in a blender, and pulse until fully incorporated. Transfer the batter to a jug and allow to rest for 5-10 minutes (while the pans are heating).
- If possible, use two non stick frying pans (skillets) to cut down the cooking time. Brush the bottom of the pans with a little olive oil and heat on a medium heat. Pour a ¼ cup of batter into the pan. Drop 5-7 blueberries into the batter. Once the pancakes starts to firm up carefully flip them over using a thin spatula. Cook for a further 2-3 minutes until the underneath is lightly browned.
- We like to serve these pancakes with a sprinkling of chopped pecan nuts and ground linseed, and a drizzle of agave syrup. Delicious!