Vegan pancakes with blueberries.

Breakfast is love - especially when it smells of warm pancakes and fresh blueberries. This recipe is 100 % vegan, uncomplicated and perfect for cosy mornings or as a sweet snack between meals.

Ingredients (for approx. 8 small pancakes):

• 200 g flour (e.g. spelt or wheat flour)
• 1 tbsp baking powder
• 1 pinch of salt
• 2 tbsp maple syrup or agave syrup
• 1 teaspoon vanilla extract
• 250 ml plant milk (e.g. oat or almond milk)
• 1 tbsp apple cider vinegar (makes them particularly fluffy)
• 1-2 tbsp neutral oil (e.g. sunflower oil) for the pan
• 100 g fresh or frozen blueberries

Preparation:

1. Mix the dry ingredients:
   In a large bowl, mix the flour, baking powder and salt well.
2. Add the liquid ingredients:
   Add the plant-based milk, apple cider vinegar, maple syrup and vanilla extract and mix until smooth. Do not mix for too long - a few small lumps are perfectly okay.
3. Fold in the blueberries:
   Carefully mix the blueberries into the batter.
4. Bake the pancakes:
   Heat a non-stick frying pan over a medium heat and grease lightly. Pour about 2-3 tablespoons of batter into the pan for each pancake. As soon as bubbles form and the edges look slightly dry (after approx. 2-3 minutes), turn and bake until golden brown.
5. Serve & enjoy:
   Serve with fresh blueberries, maple syrup, coconut yoghurt or nut butter - whatever you fancy.

Why blueberries are so special:

Blueberries are not only delicious, they are also real Superfoods. They contain many Antioxidants, especially so-called Anthocyanins, which protect the body from free radicals and have an anti-inflammatory effect. They are also rich in Vitamin C, Vitamin K and Dietary fibre - Good for the immune system, heart and digestion.

Just a handful of blueberries a day can help protect your cells, keep your brain fit and even slow down the ageing process. And best of all, they add a natural sweetness and freshness to any dish - without any additives.

Photo: Molly Uxa Chakravarti / Unsplash.com