Description
A straightforward recipe for fluffy vegan pancakes loaded with fresh blueberries.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups unsweetened plant milk (soy or almond recommended)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons melted vegan butter or oil
- 1 cup fresh or frozen blueberries
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate small bowl, mix the plant milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly.
- Add the vanilla extract and melted vegan butter/oil to the milk mixture. Whisk briefly.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the blueberries.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour 1/4 cup of batter per pancake onto the hot surface.
- Cook for 2-3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the other side until golden brown.
- Serve immediately.
Notes
- For best results, use fresh blueberries. If using frozen, do not thaw them first.
- If your batter seems too thick, add plant milk one tablespoon at a time until you reach a pourable consistency.
- Use a neutral oil like canola or vegetable oil if you prefer not to use vegan butter.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 8
- Sodium: 350
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
- Cholesterol: 0
Keywords: vegan, blueberry, pancakes, breakfast, dairy-free, egg-free, griddle