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EGGLESS BLUEBERRY PANCAKES By Ankur Manchanda

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Winner - Utsaval Recipe Contest

Ankur Manchanda
These pancake are light and fluffy, loaded with delicious blueberries and strawberry They also contain iron, selenium, copper and zinc. Even the blue shade of blueberries provides us with bioflavenoid and antioxidant rich anthocyanin. All of these wonderful elements will boost immunity

Serves

2 Servings

Cooking Time

30 min

Meal Type

DESSERT

View step by step

INGREDIENTS

  • 1 cup plain flour
  • 1 cup dairy milk
  • 1/2 cup sugar
  • 2 tbsp vinegar
  • 1 tsp baking powder.
  • Lots of blueberries and strawberry
  • Coconut oil and dark chocolate

PREPARATION

  1. 1

    Blend together the plain flour, milk, sugar, vinegar and baking powder until completely smooth.

  2. 2

    In a non-stick pan, add the coconut oil. I used around 1 tbsp for each pancake. Place a small amount of the mixture into the pan until its around 5-6mm thick. Then add some blueberries on top.

  3. 3

    Cook the pancake on a low to medium heat. I cooked the first side for around 4 minutes.

  4. 4

    When the pancake starts to bubble through it means the first side is cooked, so add a little bit more of the coconut oil and flip over. Cook the second side on low medium heat for a further 3-4 minutes or until it bubbles through.

  5. 5

    Repeat the process until the pancake mix is finished.

  6. 6

    Garnish with your choice of toppings: Dark chocolate /blueberries /strawberrys.