serves 1-2

30 minutes


  • 400g wholemeal self-raising flour
  • 3 tbsp oil
  • 550-600ml almond milk
  • Handful of frozen blueberries
  • 4 tbsp Sweet Freedom Fruit Syrup
  • 3 tbsp oil


  1. Put the flour in a bowl and make a well in the centre.
  2. Add Sweet Freedom Fruit Syrup and oil and about half the milk and mix until smooth.
  3. Add the rest of the milk and mix again until well combined.
  4. Cook some frozen blueberries in a little Sweet Freedom Fruit Syrup and spoon off some of the juices to colour the pancakes.
  5. Cook each pancake until bubbles break on top and flip over and cook on the other side until cooked through.
  6. Add some of the blueberry juice to the Sweet Freedom Fruit Syrup to make a sweet and fruity blueberry syrup.
  7. Drizzle over the pancakes and swoon..

Thank you Mairi @gingervegan for a delicious recipe.

*We cannot guarantee that this recipe is allergen free.


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