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Vegan lemon & blueberry pancakes
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 125
  • Fat about 3g
  • Carbohydrates about 25g
  • Protein about 2g
This is needed
This is needed for 6 piece
Berry compote
  • 200 g blueberries (fresh or frozen)
  • 1 tbsp maple syrup
  • 4 tbsp water
  • 100 g wholemeal flour
  • 1 tbsp Maizena cornflour
  • 3 tbsp maple syrup
  • 1 tsp baking powder
  • 1 tsp apple vinegar
  • 50 g blueberries (fresh or frozen)
  • 0.5 organic lemon, use grated zest only
  • 115 ml oat drink
  • oil for baking
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And that's how it's done
And that's how it's done
Berry compote
Place the berries, maple syrup and water in a small pan and bring to the boil, cook over a medium heat for several minutes. Allow the compote to cool.
Mix the flour, cornflour and baking powder in a bowl. In another bowl, combine the maple syrup, vinegar, oat drink and lemon zest. Add to the flour and stir carefully until smooth. Then mix in the berries. Heat a little oil in a non-stick frying pan. Reduce the heat, cook the pancakes in batches, adding approx. 4 tbsp of batter to the pan for the first 3 pancakes. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking, then cover and keep warm. Prepare the remaining 3 pancakes straight away. Serve the pancakes with the compote, garnish with fresh berries as desired.