Dairy-free Blackberry Pancakes

Dairy-free, Soya-free

Serves: 2 people

Calories per serving: 263

 

 

You might say I'm a little bit obsessed with pancakes. They're my ultimate favourite breakfast. I eat them probably five days a week. I just love them. From thin crepes full of strawberries and Nutella, to thick, fluffy almost-muffins jam-packed full of berries; pancakes are delicious, versatile and nutritious.

 

Because I love them so much I've experimented with pancakes a lot... different recipes, different fruits, adding something here, trying something there. And I've finally settled upon my favourite recipe. Blackberries work wonderfully in pancakes! Here's my dairy-free and consequently low-calorie recipe for blackberry pancake

 

Ingredients:

• 100g plain flour
• 15g soft light brown sugar
• 1/2 tsp baking powder
• 115ml unsweetened almond milk
• 1/2 tsp lemon juice
• 1/2 a medium egg
• 1 cup blackberries
• 1/2 tsp vanilla extract
• a pinch of salt
• Fry-lite oil or spray butter substitute

Method:

• Place the flour, baking powder and sugar into a large mixing bowl.
• In a separate bowl, whisk the almond milk, lemon juice and egg together. Add to the mixing bowl and whisk to make a smooth batter.
• Add the vanilla extract and salt and whisk. Add the blackberries and gently fold them in.
• Place a large frying pan on a medium heat and spray with oil or butter substitute. Heat until the oil has become transparent then ladle four dollops of batter into the pan. Cook for around 4 minutes on each side.
• Serve with maple syrup.