Growing up we always had crepes but I can safely say I am now fully converted to these American style blueberry pancakes. They are a delicious way to start a weekend and an absolute must for Pancake Day. If it was up to me we would be eating this every day of the week.  This recipe is also entirely dairy free.

This mixture generally makes around 9 or 10 pancakes but it really depends how big you make you make them.  It is quick to make but if you are in a rush in the morning you can always make the mixture the night before and just cook them in the morning for a speedy breakfast.

Ingredients:
200g strong white flour
2 tsp baking powder
1 egg
300 soy milk (cow’s milk also works)
150g blueberries

Mix the flour and baking powder and beat the egg with the milk. Add the wet ingredients to the dry ones and mix thoroughly until well combined.  It is quite a wet mixture so don’t worry if it seems a bit gloopy.

Add the blueberries.

Heat a frying pan and add a splash of oil (you can use any oil for this, coconut, margarine, sunflower, butter, etc.). Add a dollop of pancake mix to the pan.

The trick with these pancakes is making sure they are cooked all the way through.  The best measure I have found for when to flip them is once holes have started to form on the top of the pancakes and there is a slight skin.  Cook for another minute or so on the other side.

Serve with your choice of topping and enjoy. My favourite way to eat these is with coconut yoghurt, blueberries and maple syrup. Breakfast of champions.  They also go well with chocolate and banana, mixed berries and yoghurt or just plain maple syrup.  Whatever you put on them, I’m sure they won’t last long 😉