Best Vegan Blueberry Pancakes Recipes

VEGAN BLUEBERRY PANCAKES

Steps:

• Preheat a skillet or griddle over medium heat.
• Combine flour, baking powder, sugar, and salt in a large bowl and mix thoroughly. Add soy milk and oil and beat with a wire whisk just until batter is smooth. Fold in blueberries.
• Pour 1/4 cup batter onto the hot skillet or griddle. Flip when bubbles appear on the upper surface of the pancake, 3 to 4 minutes. Continue to cook until golden brown, 2 to 3 minutes more. Repeat with remaining batter.

OAT AND BUCKWHEAT PANCAKES WITH BLUEBERRY SAUCE (VEGAN)

Steps:

• In a saucepan over medium-low heat, combine the blueberries, 2 tablespoons of the maple syrup, the orange juice concentrate, and the allspice. Cover the pan and cook for 10 minutes, then turn off the heat and allow the pan to stand while you cook the pancakes.
• Meanwhile, place the rolled oats in a blender and grind to a coarse meal consistency. Transfer to a large bowl, using a rubber spatula to remove the ground oats from the blender. Add the flours, baking powder, and salt to the ground oats, stirring to combine well. Set aside.
• Place the flaxseeds in the blender and grind them to a powder, then add 1/3 cup water and blend for 30 seconds. Add 2 tablespoons of the canola oil, the remaining 2 tablespoons of maple syrup, the soymilk, and vanilla, and puree. Add this wet mixture to the flour mixture and stir well, so that all the flour is saturated with liquid.
• Heat a heavy griddle or cast-iron skillet over medium heat. Rub the griddle with about 1/4 teaspoon of oil. Pour the batter onto the griddle in 1/4-cup amounts. Cook for about 2 minutes, until the liquidy top of the pancake is strippled with air holes, then use a metal spatula to quickly turn the pancake over. Cook a minute or two longer, until the pancake is cooked through. (If in doubt, you can cut a small slit in the pancake with the edge of the spatula and take a look at the inside; it should look spongy, not liquidy.).
• Serve the pancakes as they come off the griddle or transfer them to a plate in a warm oven while you cook the rest. Just before serving, transfer the blueberry mixture to the blender and puree, then pour into a small pitcher or gravy boat. Serve the pancakes hot, passing the blueberry sauce. (Or you can freeze the pancakes and reheat them in the toaster oven on lazy mornings!).

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!

MOBY'S VEGAN BLUEBERRY PANCAKES

Steps:

• In medium bowl, stir together spelt flour, oat bran, wheat bran, baking soda, and salt. Add soy milk and stir until thoroughly combined.
• Brush large nonstick or cast-iron griddle or skillet with oil and heat over moderate heat until hot but not smoking. Working in 3 to 4 batches, pour 1/4 cup batter per pancake onto griddle and press 12 to 15 blueberries into each pancake. Cook until bubbles appear and pop on surface and undersides are golden brown, 3 to 4 minutes. Flip pancakes, then turn off heat and let pancakes continue to cook in pan until undersides are firm and light golden brown, about 3 minutes more. Transfer to plate, berry side up, and keep warm.
• Repeat to cook remaining pancakes, oiling and reheating griddle between each batch. Serve pancakes warm with additional berries and maple syrup.