Vegan Blueberry Pancakes
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
10 4-inch pancakes
ingredients
- 295.73 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml salt
- 4.92 ml ground cinnamon (optional)
- 29.58 ml canola oil, plus oil for the pan (or any kind of mild-tasting veg oil)
- 78.78 ml water
- 236.59-295.73 ml plain soymilk
- 4.92 ml vanilla extract
- 29.58 ml pure maple syrup
- 236.59 ml blueberries
directions
- Oil a large skillet and preheat over med/high heat for about two minutes.
- Sift together the flour, baking powder, salt, and cinnamon, if using.
- In a separate bowl, combine the other ingredients.
- Adding wet ingredients to the dry, fold in the blueberries; mix until just combined.
- Do not over mix or the pancakes will be tough; a couple of lumps are okay.
- Cook pancakes until browned on the bottom and bubbles form on the top, about 4 minutes. Turn the pancake over and cook until the bottoms are browned and the pancakes are barely firm to touch.
- Transfer to the plates, and repeat until the rest of the pancake mix is used.
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Reviews
-
These were just the thing for me to make the other day when my vegetarian son & his wife were here for breakfast! These, along with a bowl of mixed fresh fruit was enough to satisfy everyone! These pancakes were easy enough to prepare & were definitely worth making ~ My DIL even took home a copy of the recipe & she's not usually one for doing much cooking! Thanks for sharing the recipe! {Tagged, made & reviewed in Zaar Chef Alphabet Soup tag]
RECIPE SUBMITTED BY
I'm vegan, I love to cook (most of the time).