VEGAN BLUEBERRY PANCAKES

I'm not vegan so this is completely new to me but I have to say that I have never had better pancakes than these, I am a total lover of a good weekend breakfast and I never expected this one to work but it is now officially in my recipe book for cosy weekends alone or with friends and family. I'll just have to watch out that I won't make these every weekend because vegan ingredients are quite on the pricey side, sadly.
But now with no further ado let's get started on the recipe and make you a vegan lover if you're not one already.

Let's get started.

You will need:                                           Nutrition per serving:

1 tablespoon ground flax seed                    178 calories (9%)
1 tablespoon coconut oil                           6,9 g fat (10%)
250 ml unsweetened organic soya             3,6 g saturated (18%)
 or almond milk                                         4,8 g protein (11%)
1 teaspoon cider vinegar                           25,3 g carbs (10%)
125 g wholemeal flour                               5,1 g sugar (6%)
1 teaspoon golden caster sugar
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1 pinch of sea salt
50 g blueberry's (plus extra to serve) 

vegetable oil
organic soya yogurt (to serve)
maple syrup (to serve)


You want to start of with whisking together the ground flax seed with 2 and a half tablespoons of cold water, then set that aside to thicken. Meanwhile melt the coconut oil in a small pan on a medium heat, then leave that to cool down a bit.
The next step is to combine the soya or almond milk and cider vinegar. Add the melted coconut oil and whisk in the flax seed mixture.

Now mix together the four, sugar, baking powder, bicarbonate of soda and salt. Make a well in the middle and then gradually pour in the wet mixture, stirring continuously until combined - don't worry about a few lumps that's fine. Last but not least fold in the blueberry's and set aside.

You want to preheat the oven to the lowest heat so that you can keep your pancakes warm while doing them one at a time.
Heat a splash of vegetable oil in a (large) frying pan over a medium heat - you don't want to burn your batter - now add a good amount of the batter in to the hot pan, you will want to turn then pancake over when bubbles start to appear on the surface, that's about 2 minutes on each side.
Then put the ones you're pleased with in the oven and continue the process until you've got no batter left, or if you've got enough pancakes out of the batter, you can keep the mixture sealed in the fridge for another day (but no longer than a day!)
You can serve them with some more blueberry's, a splash of soya yogurt and syrup or just eat them however you want to. Be creative and enjoy your amazing pancakes!