1. In a large mixing bowl, combine the flour, baking powder, sugar and salt and mix well. Make a well in the centre and whisk in the eggs, vanilla, dairy-free yogurt and dairy-free milk until you have a smooth batter.

2. Heat a little of the oil in a frying pan over a medium heat until hot. Drop in two spoonfuls of batter for each pancake.

3. Once the batter starts to set, drop a few blueberries on top and after roughly one minute, flip the pancakes.

4. Cook the other side for another minute or so until puffed and cooked through.

5. Serve in stacks with the reserved blueberries and maple syrup poured over the top.

About the author

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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