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Vegan blueberry pancakes with crispy meat-free bacon recipe

Vegan blueberry pancakes with crispy meat-free bacon recipe

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Enjoy a stack of fluffy vegan blueberry pancakes for brunch, topped with maple syrup and crispy rashers of Richmond's meat-free streaky bacon for a weekend treat! See method

  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 470 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 150g self-raising flour​
  • 1 tbsp golden caster sugar​
  • 1 tbsp baking powder
  • 3 tsp ground cinnamon
  • 250ml oat milk-alternative*​
  • 2 tbsp apple cider vinegar
  • 3 tbsp vegetable oil
  • 150g pack blueberries
  • 8 rashers Richmond Meat-Free Smoked Bacon
  • 1 tbsp icing sugar, to dust (optional)
  • 4 tbsp maple syrup

Perfect with:

Richmond Meat-Free Smoked Bacon RashersEnjoy the flavour of bacon on a plant-based diet. Richmond Meat-Free Smoked Bacon Rashers
Enjoy the flavour of bacon on a plant-based diet.
Shop ingredients
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1975kj
    470kcal
    24%
  • Fat

    19g 27%
  • Saturates

    2g 11%
  • Sugars

    26g 28%
  • Salt

    2.6g 43%

of the reference intake
Carbohydrate 66.8g Protein 9.2g Fibre 6.6g

Method

  1. In a large bowl, whisk together the flour, sugar, baking powder and cinnamon. ​
  2. In a jug, whisk together the oat drink, cider vinegar and 1 tbsp vegetable oil until mixed. Make a well in the centre of the dry ingredients and pour the wet ingredients into it. Whisk until smooth, then stir through most of the blueberries. Set aside for 10 mins to thicken.​ 
  3. Meanwhile, heat 1 tbsp of the oil in a large, non-stick frying pan over a medium heat. Add the ‘bacon’ and cook for 2-3 mins on either side until golden and crisp. Set aside and keep warm (see tip).​ 
  4. Add a drizzle more oil to the pan and, working in batches, cook ladlefuls of the batter for 3-4 mins on each side, until bubbles start to appear in the batter, then flip and cook for a further 2-3 mins until golden and risen. You should make 12 pancakes.​ 
  5. Stack the pancakes and serve dusted with icing sugar if you like. Drizzle with maple syrup and top with ‘bacon’ and the remaining blueberries. ​

See more Vegan recipes

​*Shake the oat milk-alternative well before use for extra creaminess. Swap to regular milk if you prefer.

Tip: Preheat the oven to gas ½, 120°C, fan 100°C and keep the pancakes and bacon warm on a plate in the oven while you cook them in batches.

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