insideKENT Magazine Issue 84 - March 2019 | Page 51

FOOD+DRINK
PANCAKE PERFECTION CONT.
Blueberry Pancakes
Recipe and photo © Katleen Ackers
artkateate
Ingredients
• 100ml soy milk
• 100g (spelt) flour
• 1tsp tahini
• 1tsp baking powder
• 1tsp vinegar
• 1tbsp agave syrup
• Vanilla extract or a pinch ground vanilla
• A few tbsp frozen blueberries
Method
1. In a large bowl, mix all dry ingredients until well combined. Mix the liquid ingredients
in a separate jug.
2. Slowly add the liquid ingredients to the dry and mix until just incorporated, and
let the batter rest in the fridge for 15 minutes.
3. Add the frozen blueberries (a couple tbsp should be enough), fold them in quickly.
4. Cook in a preheated non-stick pan for a few minutes until bubbles appear, flip and
cook for a further minute until cooked through.
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