The weekend is most definitely a time for a putting a little more effort into your breakfast, for taking a few moments away from the weekday rush of getting the kids ready for school and yourself ready for work. It’s a time to not have to guzzle down cereal, or chew on burnt toast that you have left forgotten in the toaster while you were fighting (and losing) the battle to get your child’s socks on. You can stop, breath, and enjoy a lazy breakfast. Go on, you’ve earned it.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
I tend to work a fair few weekends, but when I’m not working Pancakes are my go to breakfast, typically for me served with vegan sausage and maybe even hash browns on the side. These vegan blueberry pancakes I probably wouldn’t serve with sausage (I say probably). They are so packed with sweet blueberries and accentuated with a little tartness of lemon that maple syrup, and possibly a little vegan cream are all that is required to accompany them.
Pancakes are so easy to make that it seems like cheating to get such a luxuriant meal with so little effort. All you have to do is whisk the ingredients together, let them rest a little bit and then spoon the batter into a hot pan. And yes, the pan must be hot of you don’t want flat, stodgy pancakes.
Give these a try on your next free weekend. I promise you, you’ll be making them often.
Vegan Blueberry and Lemon Pancakes
Ingredients
- 300 g plain flour
- ¼ tsp salt
- 4 tbsp sugar
- 2 tsp baking powder
- ¼ tsp ground nutmeg
- 400 ml vegan milk
- 175 g fresh blueberries
- The juice and zest of half a lemon
- A little oil for frying
Instructions
- Put the flour, salt, sugar, baking powder and nutmeg into a mixing bowl and mix together.
- Gradually pour in the vegan milk, whisking as you go to prevent lumps from forming. Whisk until you have a smooth, thick batter, then stir in the blueberries and the lemon juice and zest. Leave to rest for about 15 minutes.
- Heat a little oil in a large frying pan. Make sure the pan is quite hot, then spoon in a large spoonful of the batter to create a pancake about 10cm in diameter. Do this a couple more times (I can fit three in my pan) and cook the batch on the one side, on a medium heat, for about 4 minutes.
- The pancakes will be ready to turn when bubbles have formed on the top side.
- When the bubbles have formed, gently turn the pancakes over and cook for another 4 minutes, or until they have browned on both sides. You can keep the batches you have finished warm in a low oven while you are cooking the rest.
- When all the pancakes are done, serve hot with maple syrup and a little vegan cream, if desired.
Order your copy of my latest cookbook
vegging out from amazon
Available in both paperback and kindle format
WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES
Check out my other recipes here
Rhubarb and Blueberry Jam
This is a great recipe if you have some leftover rhubarb in your garden, in addition to some fresh blueberries, available now in most supermarkets if you don’t grow them. It’s the kind of thing you can throw together late one evening, as it only requires the occasional stir. You can then leave it to…
Caramelised Red Onion Dip
This is the perfect time of year to be experimenting with cold and light food. Easy items that you can store in the fridge and eat over a few days as the mood takes you. Dips are great for outdoor eating. You can put a selection of homemade dips on the table on any occasion,…
Roasted Asparagus, Basil and Walnut Pesto Served with Baby Potatoes and Broad Beans
You can get asparagus imported all year round in most supermarkets, but British asparagus has its growth season between May and July, with early appearance often at the end of April. Now is the perfect time to make use to these green spears in your everyday cooking. My choice for this recipe was to roast…
Asparagus, Mushroom and Leek Pastries
April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…
Vegan Meatballs in Tomato Sauce
What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…
Vegan Enchiladas
To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…
Spanish Lentils with Vegan Chorizo and Black Pudding
I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…
Vegan Fudge Cookies
We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…
20
20
20
20