Lily Vanilli has a recipe for pancakes with blueberry coulis and Baileys Almande cream we think you'll love! Whip up a batch for pancake day or an indulgent brunch. Did we mention they are completely vegan?!
This Lily Vanilli recipe for vegan pancakes with blueberry coulis and Baileys Almande cream would make a great addition to your Shrove Tuesday menu. However, they are also a great treat for birthdays, celebrations or an indulgent breakfast or brunch. Lily Vanilli is a self-taught baker and the author of several cookbooks including #BakeForSyria which went straight to number one on Amazon when it was released last year. This Lily Vanilli recipe is perfect if you’re looking for more vegan pancake inspiration and they are great for sharing. The recipe serves two but could easily be scaled up if you’re catering for more.
- For the pancakes:
- 135g plain white flour
- 1.5 tbsp cornflour
- 1.5 tsp baking powder
- 4.5 tbsp maple syrup
- 1.5 tsp apple cider vinegar
- 180 ml oat or other non-dairy milk
- 4 tbsp olive oil
- chopped pistachios, to serve (optional)
- For the blueberry coulis: (optional)
- 250g blueberries
- 50g caster sugar
- For the Baileys Almande coconut cream: (optional)
- 2 cans of coconut cream (put in the fridge to chill the night before)
- 2 - 3 tbsp Baileys Almande
- Top with chopped pistachios - or
- make any toppings you like instead!
If topping your pancakes with the blueberry coulis and Baileys Almande coconut cream, prepare these first.
For the blueberry coulis:
Put the berries and sugar in a small saucepan with 100ml water. Bring to a gentle boil, then simmer for 4 mins until the fruit is softening but still firm. Allow to cool.
For the Baileys Almande coconut whipped cream:
Open the chilled coconut cream and scoop off the fat formed at the top of the can, beat together with the Baileys Almande in a mixer with the whisk attachment
For the pancakes:
Heat a little olive oil in your best non-stick frying pan over a low heat.
Mix all the dry ingredients together.
Then combine the wet evenly and mix the two together, it should be evenly combined and thick but still runny.
For each pancake: Spoon some of your mix into the centre of your pan, rotating it to get a nice even round shape, fry for 20-30 seconds before carefully flipping with a spatula. Then cook for another 20-30 seconds or until done. This will keep well in the fridge for 2 days so you can pull it out anytime to make another pancake.
Lily Vanilli likes her pancakes served with the blueberry coulis, whipped Almande & coconut cream & pistachios but you could experiment with your toppings!
Top tip for making Lily Vanilli’s pancakes with blueberry coulis and Baileys Almande coconut cream
You could serve with a scoop of ice cream if you want to turn this into a more indulgent dessert