Best Simple Vegan Blueberry Pancakes Recipes

BEST VEGAN BLUEBERRY PANCAKES

Steps:

• Start the flax egg (it needs to sit for 15 minutes).
• Meanwhile, in a medium bowl, whisk together the all purpose flour, baking powder, cinnamon, and kosher salt.
• In a separate bowl, pour in the almond milk, apple cider vinegar, maple syrup, and oil. When the egg is done, add the egg.
• Stir the wet ingredients into the dry ingredients. If you'd like, add a tiny pinch of turmeric (our batter was very light, and a little turmeric mimics the color an egg yolk adds).
• Lightly press a skillet with additional grapeseed or vegetable oil. Heat the skillet to medium heat. Pour the batter into small circles, and place blueberries on top. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Serve immediately with maple syrup.

BLUEBERRY VEGAN PANCAKES

Steps:

• Heat a griddle or large skillet (preferably cast iron - see notes) on medium-low to medium heat. Using a paper towel, rub on a bit of oil. Each pancake takes about 8 minutes total to cook, so if you can only fit one pancake on your griddle, use 2 pans at once to reduce the total cooking time.
• In a large bowl, mix together all the dry ingredients, except the blueberries. Make a well in the middle and add in all the liquid ingredients. Mix with a fork until everything comes together. The batter should be mostly smooth, but a few small lumps are fine.
• When your griddle is evenly pre-heated (around 10 minutes if you are using cast iron), drop on a bit less than 1/2 cup of batter on the heated pan, and lightly spread the batter with the back of the spoon to make a round. Quickly place on about 1/4 cup of blueberries in a single layer before the batter it sets. Try not to put the blueberries on the edge of the pancakes, though some may roll to the edge as the batter settles. Drop on a bit more batter to partly cover some of the blueberries.
• Cook until the edges of the pancakes are dried and starting to brown, and the surface of pancakes have some bubbles and a few blueberries have burst, about 5 minutes. You may need to adjust the heat to medium-low so the surface of the pancake does not burn. Keep in mind that these pancakes cook slow compared to other traditional pancake recipes since these are very thick and do not contain any egg. Do not rush the cooking time by turning up the heat. (See also the notes about how different materials of the griddle will affect the cooking process).
• Once the pancakes are ready, carefully flip with a spatula, and cook until browned on the underside, about 3-4 minutes more. Transfer to a cooling rack and cover loosely with aluminum foil. You may want to keep them warm in oven while you finish cooking the other pancakes.
• Continue with more oil and the remaining batter. I usually make 5-6 pancakes, depending on how large I make them. Serve with maple syrup and any other topping of choice.

BEST VEGAN BLUEBERRY PANCAKES

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.

VEGAN BLUEBERRY PANCAKE RECIPE

Steps:

• Mix together the flour, sugar, baking powder and salt in a large bowl.
• Add the non-dairy milk and oil and mix until well combined.
• Pour the blueberries into the batter and stir until combined.
• Drop spoonfuls of batter onto a hot greased griddle and cook for approximately 3 minutes on each side.
• Serve with syrup, fresh fruit, jam, or some soy or coconut yogurt. Are you looking for more sweet tasting vegetarian and vegan breakfast recipe ideas? Look not further. These breakfast treats are sure to satisfy vegans, vegetarians and omnivores alike. Sources: Haney, R. (n.d.). Healthy Kind of Oil to Use in Pancakes. Retrieved November 20, 2016, from http://healthyeating.sfgate.com/healthy-kind-oil-use-pancakes-2210.html Sugar, J. (2016, March 27). 100-Calorie Fluffy and Sweet Vegan Pancakes. Retrieved November 20, 2016, from http://www.popsugar.com/fitness/Vegan-Pancake-Recipe-35270589

SIMPLE VEGAN BLUEBERRY PANCAKES

Steps:

• Mix together flour, baking powder and cinnamon.
• Add soy milk and blueberries and stir gently until "just mixed".
• If the batter is too thick or runny, add more soy milk or flour accordingly. It should be a "pancakey" consistency.
• Pour batter in small amounts to a warm, un-oiled, non-stick frying pan on medium heat. When edges start to pull away from the bottom of the pan and a few bubbles form on the tops, lift up a little and check to see if the pancake is turning a light golden brown. When they are, flip the pancakes over.
• After a few minutes, carefully make a little slit in one to see if it is cooked all the way through, and check that the second side has become a light golden brown colour.
• Serve hot and enjoy!