Woke up this morning famished, so I decided to make a big plate of delicious vegan blueberry pancakes. I used to consider pancakes an indulgence but not anymore. Now I know you can make fluffy, delicious pancakes without eggs and milk. These are especially delightful during blueberry season.
Blueberries are so nutritious and among the world's most powerful sources of antioxidants. Antioxidants can help slow aging.
I used whole-wheat white flour but if you want to make them gluten-free, I suggest Robs Red Mill Gluten-Free All Purpose Flour from Whole Foods or you can buy it online.
Hope you enjoy these vegan blueberry pancakes as much as I did. Sign up here so you don't miss any of Ordinary Vegan's free recipes. Wishing you a peaceful and compassionate day.
Vegan Blueberry Pancakes – No Dairy Needed
- ¾ cup blueberries
- 1½ cups of non-dairy milk (I like almond milk)
- 1 tablespoon organic canola oil
- 2 teaspoons apple cider vinegar
- 2 tablespoons of maple syrup
- ½ teaspoon vanilla extract
- 1½ cups whole wheat white flour
- 2 teaspoons of baking powder
- non-dairy butter for coating skillet
- In a large mixing bowl, combine the flour and baking powder. In a separate bowl, whisk together the non-dairy milk, oil, vinegar, vanilla and maple syrup. Stir in flour mixture and stir to incorporate. Stir in blueberries. Batter will be thick.
- Preheat a heavy-bottomed non-stick skillet over medium heat. Lightly coat the pan with a teaspoon of non-dairy butter. Scoop out approximately ⅓ cup of the batter into the pan for each pancake. Cook until golden brown on each side. They are kind of thick so it may take up to 3-4 minutes a side.
- Serve with organic maple syrup.
You forgot to put to add the 1 T of oil to the batter!!
Hi Kathy – Thank you for the heads up – I added it. And thanks for being part of our healthy community! Nancy