• 150g whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 200ml of almond milk
  • 1 tablespoon maple syrup, plus more for serving (optional)
  • Coconut Oil to cook with
  1. Sift the flour, baking powder and salt into a large mixing bowl.
  2. Make a well in the middle and slowly whisk in the milk - checking the consistency
  3. Tip! If you can wait - pop the batter in the fridge for half an hour - this really helps!
  4. Heat a wide non stick frying pan over a medium heat and add a little oil.
  5. Cook the pancakes in batches by dropping about a
  6. tablespoon of batter for each pancake into the pan.
  7. Cook for about 3 minutes on each side until golden.
  8. Transfer the pancakes to a warm plate and cover to keep warm
  9. Cover in blueberries and Clarks Maple Syrup

Recipe courtesy of http://www.clarksit.co.uk/

Vegan Pancakes

Vegan Pancakes

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