Allergen Free Recipes
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
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)
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