Blueberry and Polenta Pancakes

Blueberry and Polenta Pancakes
Serves 2
These pancakes use linseed instead of eggs so are suitable for vegans. The linseed and polenta give the pancakes a hearty texture and meal so make the perfect brunch for a busy weekend.
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  1. 150g plain flour
  2. 120g fine polenta
  3. 2 tsp baking powder
  4. pinch of salt
  5. 2 tbsp caster sugar
  6. 260ml your favourite dairy free milk (coconut, soya, oat etc.)
  7. 2 tbsp linseed
  8. 60 ml water
  9. Oil of frying
  10. Blueberries
  11. Maple syrup
  12. Juice of 1 lemon
  13. Dairy free yogurt (coconut, soya etc) for serving (optional)
  1. Grind the linseed, add the water, whisk together then set aside for 10-15 minutes.
  2. In a large bowl mix together the dry ingredients. Add the wet ingrediants and whisk together until smooth.
  3. Using a mister, lightly oil a frying pan and heat over a medium heat. Spoon a ladle-full of pancake batter into the pan, and drop the blueberries onto the pancake. Cook on one side for a few minutes then flip and cook on the other side until cooked through. Either scoff straight away or keep warm in the oven while you cook the remaining pancakes. Re-oil the pan between each pancake and be careful not to let the pan get to hot - take off the heat between pancakes if necessary.
  4. Serve with a drizzle of maple syrup and a squeeze of lemon juice. Add fresh berries / a spoonful of dairy free yogurt to serve.
The Dairy Free Vegetarian

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