Blueberry Pancake

Allergen Free Recipes

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Creator　　　 Chan Hiu Suet, Cheng Hiu Tung, Lee Wing Ho, Wong Pak Wing

Prep Time　　20 mins

Cook Time　　10-15 mins

Total Time　　30-35 mins

Servings　　　1-2

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Ingredients

Instructions

1. In a large mixing bowl, sieve and whisk the dry ingredients including flour, sugar, salt, baking powder, and cinnamon together 2. Wash the blueberries save a few to garnish 3. In a separate bowl, crush the remaining blueberries with a form. Add 1 tablespoon of vegetable oil, water, and vanilla extract into oat milk into the bowl and mix it thoroughly 4. Put the wet ingredients into the dry ingredients and stir until combine. Do not over mix. Lumps are fine. Set aside for couple of minutes. 5. Heat a flat griddle or pan with oil on medium-high heat 6. When the pan is hot enough, put a ladle full or ¼ cup of batter on the pan for each pancake. Cook until bubbles appear on the surface of the pancake. Carefully flip the pancake and cook until it turns golden brown 7. Add the blueberries on top of the pancakes and serve with maple syrup

Nutrition（per serving）