Just in time for Pancake Day, these fluffly vegan Blueberry Buttermilk Pancakes are loaded with fruits and topped with a blueberry and lemon coulis.
Pancakes are always so popular in our house. They are the best wake up call to get everyone to sit quickly at the dining table.
This recipe makes 8 pancakes so enough to feed 4 people. You can pile them high (they are a hit with both adults and children) and serve them for breakfast, brunch or a mid-afternoon snack.
I use both white flour and spelt flour for this recipe, but if you prefer you can simply use white flour. You can also use frozen blueberries instead of fresh. Non vegans can also replace the chia eggs with 2 organic eggs and the non dairy milk with dairy milk.