These pancakes are my favourite pancake recipe ever, they're so quick and easy to make and make a morning feel special. They’re big, fluffy and utterly delicious, everything you need for the perfect weekend brunch. It’s a great recipe to have on hand as they only use a handful of cupboard ingredients. If you don’t have almond butter, you can replace it with any other kind of nut butter, as well as use any kind of berries in place of the blueberries (or leave them out all together).
Makes 12 small pancakes & takes 15 minutes to cook
Ingredients
300g self-raising flour
320ml almond milk (or oat milk)
2 tablespoons maple syrup (plus more for serving)
2 tablespoons of smooth and creamy almond butter
Handful of fresh blueberries (optional, for serving)
Coconut oil, for cooking
Method
1. In a large bowl, stir together the flour, almond milk, maple syrup and almond butter until a smooth mixture comes together.
2. Heat some coconut oil (or butter) in a pan. Once warm, spoon in a large spoonful of the pancake mixture and spread a little with the back of the spoon.
3. Leave to cook for 3-5 minutes until cooked on the bottom. Once it feels cooked on the bottom, flip the pancake over and cook on the topside for 2-3 minutes until the pancake is cooked through. We usually cook 3 in a pan at a time.
4. Repeat with the rest of the mixture until you have all of your pancakes.
5. Serve with a handful of fresh blueberries.
