This recipe makes enough for a sizeable stack for one or two smaller stacks accompanied by other vegan breakfast essentials such as fruit, Linda McCartney sausages or a tofu scramble.
Ingredients
110g plain flour
1 tbsp cornflour
1 tsp baking powder
3 tbsp agave syrup, plus extra to serve
1 tsp apple cider vinegar (I used rice vinegar as it was all I had in and it tasted fine)
½ tsp cinnamon
A pinch of nutmeg
125ml almond milk (or other vegan substitute)
2 tbsp vegetable oil
A handful of blueberries to serve (I used frozen)
Instructions
Add the flour, cornflour, baking powder and spices into a large bowl and whisk together. Add the remaining wet ingredients and whisk again until a smooth batter forms. Set to one side.
Place a pancake pan or frying pan over a medium heat and grease lightly with a little dairy free spread or vegetable oil. Once hot, dollop a heaped tablespoon of batter into the pan and form into a circle. Leave to cook for around 20 seconds until it starts to bubble then flip over onto the other side. Cook for another 20 seconds then transfer to a clean tea towel and cover to keep warm. Repeat with the remaining batter.
To serve, stack up the pancakes and top with the blueberries then drizzle over the syrup.
Recipe by Victoria Sponge Pease Pudding at http://victoriaspongepeasepudding.com/vegan/vegan-blueberry-and-cinnamon-pancakes/