On the weekend I posted a picture of my breakfast on Instagram. It was muesli topped with banana, yoghurt and lots of blueberries.
I captioned it:
“I’m right in the middle of a blueberry obsession with no end in sight”.
And I meant it.
I am totally gaga for these beautiful blue orbs at the moment. Mostly due to the fact that I can buy them in buckets at the farmers market in Byron Bay. As my father in law would say, it’s fan-tas-ma-gor-ical! (Made-up word).
I can eat them to my heart’s content every day and only just run out by the end of the week – when I can buy them again at the market.
Poppy is also obsessed with them.
I put a generous handful into a little plastic cup and she walks around the yard popping them into her mouth. Afterwards, she smiles at me with blue teeth.
It’s so cute that I offer her a handful a few times a day, just to see the blue teeth!
Two weeks ago we bought our bucket of blueberries but also spotted new season nectarines and mangoes so we bought them too. Oh, and some locally grown bananas as well.
There was a lot of fruit to get through that week and we had some blueberries left over the day before the next market day. Because I’m greedy, and I like to eat blueberries as fresh as possible, I had to get rid of the week-old ones.
What to do?
I’d already made muffins the week before, so pancakes it was!
In my perpetual quest to increase nutrients in every meal, I substituted some of the flour with coconut flour.
Coconut flour is made from dried coconut flesh. It is a natural by-product of coconut milk production. It is a very dry flour and soaks up a lot of liquid, but if you add the right amount of liquid it makes baked goods nice and dense and adds lots of protein.
You can use frozen blueberries if you have to, but I suggest waiting until fresh ones are in season. It’s worth it.
Linking up with the gorgeous Veggie Mama’s Meatless Mondays. Click on through for lots more delicious vegetarian recipes!
Fresh blueberry pancakes
- 150g (1 cup) plain flour
- 40g (1/4 cup) coconut flour*
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons agave syrup*
- 1 egg
- 375ml (1 1/2 cups) Vitasoy Original Soymilk
- 150g (1 cup) fresh blueberries
- vegetable oil spray or butter, for pan frying
- blueberries and maple syrup, to serve (optional)
1. Sift the plain flour, coconut flour, baking powder and salt into a large bowl.
2. Make a well in the centre and add the agave, egg and soymilk. Mix together until just combined. Gently stir in the blueberries.
3. Heat a large non-stick frying pan over medium on the stove top. Spray with oil or melt a little butter. Add a small ladle of batter to make a pancake about 10-15cm in diameter. If you can fit two in your pan then do two at a time. Cook for 2 minutes on one side until golden brown then flip and cook for 1-2 minutes more until cooked through.
4. Keep warm in a low oven while you repeat with the rest of the batter. Serve with extra blueberries and maple syrup, if you like.
*Coconut flour is made from dried coconut flesh. It is a natural by-product of coconut milk production. It is a very dry flour and makes baked goods nice and dense. If unavailable, you can use the same amount of plain flour in its place, but reduce the amount of soy milk to only 250ml (1 cup).
*Agave is a natural plant-based syrup, substitute with honey if you prefer.
Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.
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