Vegan soy milk pancakes with blueberries

Ingredients

For 1 serving

• Spelt flour50 g
• Soy milk90 ml
• Baking powder4 g
• Maple syrup2 teaspoons
• Sunflower oil1 teaspoon
• Blueberries100 g
• Apple cider vinegarto taste

Contains: gluten, soy,

In season: June – September

Method

1. In a bowl, mix the soya drink with a few drops of cider vinegar and leave it for 5 minutes: it thickens slightly and makes the pancakes fluffier.
2. Meanwhile, rinse the blueberries and dry them on kitchen paper.
3. Add the spelt flour, the baking powder and half the maple syrup to the soya drink and stir just until no dry flour remains; fold in half the blueberries.
4. Heat a non-stick pan over medium-low heat, grease it with the oil using kitchen paper and drop in the batter by the spoonful; cook for 2 minutes per side, until puffed and golden.
5. Serve with the remaining blueberries and the rest of the maple syrup.