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Blueberry Pancakes - Eggless

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe is just so quick and easy to make at the weekend or even during the week. Tastes gorgeous with maple syrup dizzled on top. If you don't have any blueberries try it with raspberries, and serve with ice cream and chocolate fudge sauce.

This recipe is just so quick and easy to make at the weekend or even during the week. Tastes gorgeous with maple syrup dizzled on top. If you don't have any blueberries try it with raspberries, and serve with ice cream and chocolate fudge sauce.

Ingredients

Serves: 0

Metric Cups
  • 1 punnet fresh blueberries
  • 2 tablespoons plain flour (per person)
  • 1 milk
  • 1 cinnamon
  • 1 sprinkling of caster sugar (optional)
  • 1 orange juice (or any you have) (to taste optional)
  • 1 tablespoon butter (melted)
  • 1 punnet fresh blueberries
  • 2 tablespoons all-purpose flour (per person)
  • 1 milk
  • 1 cinnamon
  • 1 sprinkling of superfine sugar (optional)
  • 1 orange juice (or any you have) (to taste optional)
  • 1 tablespoon butter (melted)

Method

Blueberry Pancakes - Eggless is a community recipe submitted by roshni and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put the plain flour into a large bowl, keep it out as you may need more flour. Add the butter and juice. The juice is for giving it some flavour, I like tropical but your choice.
  • Whisk in the milk until the mixture is elasticy. If it doesn't look right add a bit more flour, milk or juice depending on if it is too dry or runny.
  • Add the sugar and cinnamon until you can see those brown dots throughout the mixture. Add the blueberries.
  • In a pan place a bit of butter, when it sizzles add your pancakes. I like them small and petite, but your choice.
  • Cook until they are golden brown. Don't press the pancakes that much or the blueberries will burst.
  • Put the all-purpose flour into a large bowl, keep it out as you may need more flour. Add the butter and juice. The juice is for giving it some flavour, I like tropical but your choice.
  • Whisk in the milk until the mixture is elasticy. If it doesn't look right add a bit more flour, milk or juice depending on if it is too dry or runny.
  • Add the sugar and cinnamon until you can see those brown dots throughout the mixture. Add the blueberries.
  • In a pan place a bit of butter, when it sizzles add your pancakes. I like them small and petite, but your choice.
  • Cook until they are golden brown. Don't press the pancakes that much or the blueberries will burst.
  • Tell us what you think