This week is coming to an end and I’d like to share my favorite vegan blueberry pancake recipe. Nothing says weekend more than sleeping in and enjoying a nice stack of pancakes with a nice cup of coffee (or tea) in the morning. These pancakes are deliciously light and fluffy, filling and satisfying.
Ingredients
- 1 ½ cups (188g) All Purpose Flour plus some for dusting
- 3 Tablespoons White Granulated Sugar
- 1 Tablespoon Baking Powder
- ¼ teaspoon Salt
- 1 ¼ cups (300ml) Soy Milk
- ¼ cup (56g) Vegan Butter
- 1 cup (125g) Fresh Blueberries plus more to dot on top of each pancake
- Oil or Vegan Butter for frying
Let’s get cooking
- Sift the flour into a mixing bowl and add the sugar, baking powder and salt. Stir to get a homogeneous mixture.
- Melt your vegan butter in the microwave.
- Add the soy milk and melted vegan butter into your dry ingredients and mix into a batter. Be careful to not over mix to keep your pancakes light and fluffy.
- Dust you 1 cup of blueberries with a light amount of flour and gently fold them into batter.
- Heat up a frying pan with a little oil or vegan butter and when hot, add around ¼ cup of the batter to the pan.
- When the pancake has bubbles on the top and looks dry on the edges, flip it and cook it on the other side. Cook until both sides are browned and it’s cooked through.
- Repeat until your batter is finished.
- Serve with extra blueberries and maple syrup.
If you’re feeling like you need an extra treat you can add some chocolate chips to your batter! I am sure you will love this recipe as much as I do. It’s really simple to make and even easier to devour.
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