VEGAN BLUEBERRY PANCAKES
Steps:
- Sift the flour into a mixing bowl and add the sugar, baking powder and salt.
- Add the soy milk and melted vegan butter and mix into a batter.
- Add 1 cup of blueberries and fold them into the batter.
- Heat up a frying pan with a little oil or vegan butter and when hot, add around 1/4 cup of the batter to the pan. Dot a few blueberries directly on top of the pancake as it cooks.
- 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.
Nutrition Facts : ServingSize 1 Pancake, Calories 122 kcal, Sugar 4.7 g, Sodium 184 mg, Fat 4.2 g, SaturatedFat 1.1 g, Carbohydrate 18.5 g, Fiber 0.8 g, Protein 2.5 g
BEST VEGAN BLUEBERRY PANCAKES
The best, EVER, Vegan Blueberry Pancakes: they're thick, fluffy, packed with blueberries, and perfect for your Sunday morning brunch. This recipe is easy and made with wholesome, all-natural ingredients.
Provided by Shane Martin
Categories Vegan Breakfast Recipes
Time 27m
Number Of Ingredients 18
Steps:
- If you have a non-stick griddle, preheat to 350 degrees. If using a nonstick skillet, heat on medium.
- Add all dry ingredients to a large mixing bowl and whisk to combine.
- Place all of the wet ingredients, except for the bananas and blueberries, into another bowl and mix well. Add the wet mixture to the dry ingredients and mix until well combined, but do not over mix. Leaving some lumps is just fine. Toss the mashed banana and blueberries into the batter and stir until everything is combined. Set the pancake batter aside and allow it to rest for 5 minutes.
- Once the cooking surface is ready use a ¼ cup of the batter for each pancake. But, if you're like me and want your pancakes the size of manhole covers, allow ½ cup of batter per pancake.
- Cook until you start to see the bubbles or the edges start to crisp up a bit. Then flip and cook until the bottom is slightly golden. Usually about 20-30 seconds.
- Serve immediately with warm maple syrup.
Nutrition Facts : ServingSize 2 Pancakes, Calories 181 calories, Sugar 6.8 g, Sodium 195.2 mg, Fat 2.3 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 36.3 g, Fiber 4.9 g, Protein 5.6 g, Cholesterol 0 mg
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