By now I’m guessing you’ve figured out that I’m completely obsessed with breakfast - it’s 100% my favourite meal and I love the variety of different things you can have! I’m always a fan of the simplicity of cereal, but I enjoy mixing it up a bit at the weekend.
So to try something new, I made Jamie Oliver’s Blueberry Pancakes last Saturday. The recipe was already vegan (so no modifications were required - yay!) and it was really easy to make - the pancakes are so tasty!
- 1 tbsp ground flaxseed
- 1 tbsp coconut oil
- 250 ml unsweetened dairy-free milk (I used almond milk)
- 1 tsp cider vinegar
- 125 g wholemeal flour
- 1 tsp golden caster sugar
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- a pinch of sea salt
- 50 g blueberries
- vegetable oil
- any additional toppings (keep reading for my recommendations!)
The recipe says that the above quantities serve 4, but given my extreme adoration of breakfast and my rather large appetite as a vegan, I’d say it serves 2! I got approximately 16 small pancakes from the ingredients list above - my photos show a stack of 5 pancakes, so I personally struggle to believe 4 small pancakes would be enough for a satisfying breakfast (plus they’re absolutely delicious so it’s definitely worth the indulgence!).
I followed the method exactly as described by Jamie Oliver, but I thought I’d list some potential modifications to change up the recipe slightly…
- Scrap the blueberries for plain pancakes, or try swapping for another type of fruit of your choice (I have no idea if this would work but it’s certainly worth a try!).
- Sub in standard plain flour instead of wholemeal flour - I personally don’t see the point in buying it if you don’t already have it and aren’t going to use it for anything else.
- If you’re not bothered about dairy, use normal milk instead of dairy-free milk.
- Use an egg instead of a tablespoon of flaxseed mixed with water (again, if you’re not likely to ever use flaxseed again there’s very little point in buying any).
- And if you’re feeling super adventurous, why not try adding food colouring to make bright and colourful pancakes?!
And now for everyone’s favourite bit, the toppings…
Well I think we can all agree that you can top pancakes with pretty much anything you feel like, but here are a few of my suggestions for topping these blueberry pancakes:
- a classic blueberries and maple syrup combination
- simple sugar and lemon juice
- pretty much any fresh fruit of your choice
- cream (if non-vegan, I’d suggest double cream or clotted cream; if vegan, try whipping up some coconut cream - this recipe works really well for me)
- yoghurt (again you could probably go with any flavour you choose, obviously dairy-free if vegan)
- lemon curd
- bacon and maple syrup?! (I haven’t eaten bacon in at least 4 years so I have no clue if this would work but I know it tends to be a popular combination!)
And if you feel like making the pancakes as a dessert, why not try topping with vanilla ice cream (check out my all-time favourite vegan vanilla ice cream here).
Good luck if you give this Jamie Oliver recipe a go - it’s such a simple recipe for a super yummy breakfast. If you’re interested in more tasty vegan recipes, Jamie Oliver has loads on his website (particularly some brilliant Christmassy ones given that Christmas is two months today!) so it’s definitely worth a further look. I hope you like my suggestions for adaptations and different toppings - I’d love to hear if you try them and they work. Enjoy!
What’s your favourite breakfast?
Do you have any great pancake recipes?