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These vegan Blueberry, Coconut Almande, and Pistachio Pancakes, created by baker Lily Vanilli, are ideal for Shrove Tuesday.
Pancake ingredients
135g plain white flour
1.5 tbsp cornflour
1.5 tsp baking powder
4.5 tbsp maple syrup
1.5 tsp apple cider vinegar
180 ml oat or other non-dairy milk
4 tbsp olive oil
Baileys Almande (dairy-free)
Instructions
1. Heat a little olive oil in your best non-stick frying pan over low heat.
2. Mix all the dry ingredients together.
3. Combine the wet evenly and mix the two together, it should be evenly combined and thick but still runny.
4. For each pancake, spoon some of the mixture into the center of your pan, rotating it to get a nice even round shape, fry for 20-30 seconds before carefully flipping with a spatula. Then cook for another 20-30 seconds or until done.
This will keep well in the fridge for 2 days so you can pull it out anytime to make another pancake.
Blueberry coulis
Put 250g of blueberries and 50g of caster sugar in a small saucepan with 100ml water. Bring to a gentle boil, then simmer for four minutes until the fruit is softening but still firm. Allow for it to cool.
Almond Cream
Beat two cans of coconut cream (place in the fridge overnight then open carefully and scoop off the fat formed at the top of the can), together with 2 – 3 tbsp Baileys Almande in a mixer.
Top with chopped pistachios – or any other toppings you like!
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