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5 from 1 vote

Baked Blueberry Pancake (vegan)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Servings: 4

Ingredients

Pancake

  • 2 ½ cups (250g) plain, wholemeal or spelt flour, (I used wholemeal)
  • ¼ cup (40g) regular or coconut sugar
  • 1 tablespoon (8g) baking powder
  • Pinch of salt, ground cinnamon and vanilla, optional to taste
  • 1 ½ cups (375g) plant-based milk, such as almond, soy or coconut
  • 3 tablespoons (45g) light-tasting vegetable oil, such as sunflower or rapeseed
  • 1 cup (150g) fresh blueberries

Toppings

  • 1 cup (150g) fresh blueberries
  • Coconut yoghurt, to serve

Instructions

  • Preheat the oven to 180°C (350°F).
  • Add all the dry ingredients to a mixing bowl and mix until there are no lumps. Add all the milk and oil then mix until smooth and combined. The batter should be thick but pourable (like a typical pancake batter). Fold in 1 punnet of blueberries.
  • Pour the pancake batter into a well-seasoned cast iron pan or oven-safe casserole dish.
  • Bake the pancake for 20 minutes or until a skewer can be inserted into the middle and it comes out clean.
  • Top the pancake with coconut yoghurt and remaining blueberries. Serve immediately!
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