Baked Blueberry Pancake (vegan)
Easy and FLUFFY baked vegan blueberry pancake. You only need one bowl, an oven-safe tray and the simpliest pantry ingredients.
Servings: 6
Ingredients
Pancake
- 2 ½ cups (310g) plain, wholemeal or spelt flour, (I used wholemeal)
- ¼ cup (40g) cane sugar, or coconut sugar
- 1 tablespoon (8g) baking powder
- Pinch of salt, ground cinnamon and vanilla, optional to taste
- 1 ½ cups (375g) dairy free 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, optional 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 (mine was 28 cm / 11 inches wide) 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!
Nutrition
Calories: 322kcal | Carbohydrates: 55g | Protein: 6g | Fat: 9g | Sodium: 206mg | Potassium: 109mg | Fiber: 2g | Sugar: 13g | Vitamin A: 44IU | Vitamin C: 2.5mg | Calcium: 210mg | Iron: 3mg
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