Dish up these delicious vegan blueberry pancakes for any plant-based family members.

Ingreadients:

• 180g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp ground ginger
• 1/2 tsp mixed spice
• 220ml whole milk
• 1 tbsp unsalted butter, melted
• 1 large free-range egg
• 12 outdoor-reared streaky bacon rashers
• Dash vegetable oil
• Maple syrup to serve

Direction

1. Put the flour, baking powder, bicarbonate of soda, ground ginger, mixed spice and a pinch of salt in a bowl, then make a well in the centre. Pour in the milk and melted butter, crack in the egg, then whisk thoroughly until you have a nice smooth batter. Leave to rest for 20 minutes.
2. Heat the oven to low and the grill to medium. Cook the streaky bacon rashers under the grill until crisp (or however you like them).
3. Put a large non-stick frying pan over a medium heat and drizzle with a little vegetable oil. Add a large tablespoon of the pancake batter and use the back of the spoon to spread into a neat circle. Cook for 2-3 minutes or until nicely browned on the underside, then flip over and cook for another minute. Keep on a tray in a low oven to keep warm while you cook the rest in batches.
4. Serve the pancakes stacked and topped with crispy bacon and a drizzle of maple syrup.