Blueberry Pancakes with Balsamic Blueberry Coulis

Vegan Blueberry Pancakes with Balsamic Blueberry Coulis are a delightful breakfast indulgence, featuring fluffy pancakes studded with juicy blueberries and drizzled with a sweet yet tangy balsamic-infused blueberry coulis. The combination of the soft pancakes and the vibrant coulis creates a symphony of flavors and textures, showcasing the versatility of plant-based ingredients in breakfast classics. These cruelty-free pancakes offer a delicious and creative twist that proves vegan options can be both decadent and satisfying.

Blueberry Balsamic Coulis (makes about 1 cup):

Ingredients:

1. 2 cups fresh blueberries
2. 2 tbsp icing sugar
3. 1 tbsp lemon juice
4. 1 1/2 tsp balsamic vinegar
5. 1 tsp vanilla extract
6. 1 tbsp tapioca or corn starch mix with 1 tbsp water
   
   

Instructions:

• With the help of a sieve, transfer the icing sugar to a small/medium saucepan.
• Add the rest of the ingredients except the tapioca mixture.
• Cook on low for about 10-15min.
• Mix in the tapioca mixture and cook until it becomes thick enough (1-2 minutes).
• Turn off the heat and cover until it cools down.
  
  
  

For 6 Pancakes:

Dry ingredients:

1. 1 1/4 cup self raising flour
2. 1 tbsp brown sugar
3. 1 tbsp chia seeds
4. pinch salt
   
   

Wet Ingredients:

1. 1 tbsp apple cider vinegar
2. 1 tsp vanilla extract
3. 1 cup + 1tbsp soy milk
4. 1/2 cup fresh blueberries
   
   

Instructions:

• Set a sieve over a large bowl and add the flour.
• Add all the other ingredients and mix well.
• Incorporate the wet Ingredients and mix until smooth.
• Let the batter rest for 10-15min.
• Heat up a pan with a bit of vegan butter. Pour some a large tablespoon of batter (more of less depending how big you want your pancakes!).
• Add your blueberries and incorporate them in the batter (stir gently and not too much).
• Cook both sides until brownish.
• Transfer to a plate and add your blueberries coulis as well as fresh blueberries.