Vegan blueberry pancakes - These fluffy pancakes are so delicious, perfect for a quick morning breakfast or dinner.
Pancakes are always kids favorite. And these are easy to make too. You can enjoy the pancakes with a variety of toppings over them. It will keep you full for longer.
Vegan Blueberry Pancakes
Blueberry is a great addition to any of the cakes, muffins I make usually. And in pancakes it just balances the flavor. Blueberries have notable health benefits because of the vitamins, minerals, and all other nutrients present in it. Read more about health benefits of blueberries.
These are kids favorite always and the fingerfoods for toddlers. Blueberry pancakes are not only yummy in taste, these are too easy and quick to make. And no preparation you need to do.
Highlights - Vegan Blueberry Pancakes
plant-based/ vegan
great breakfast option
easy to make
quick breakfast
few ingredients required
customizable to gluten-free
Ingredients Required -
Flour - Refined flour or self-rising flour
Baking powder - to make the pancakes fluffy
Pinch of salt
Powdered Sugar - substitute with maple syrup
Blueberry - a handful of berries + few for toppings
Plant based milk - unsweetened almond milk or soy milk
Coconut oil - substitute - vegan butter or any neutral tasting oil
How to make vegan blueberry pancakes?
Take all dry ingredients in a bowl. Add the milk slowly mixing the ingredients to make a thick flowing batter. The batter should be thick enough to flow easily from the spoon to the pan but should not spread itself like a crepe. Add the blueberries to the batter and mix all well.
Grease a griddle on medium high heat. Pour one spoonful of batter and let it spread naturally as much it goes (it should not spread too much). It will puff up slowly with tiny bubbles on top while the bottom part is getting done.
Flip it in 1 minute or so and cook the other part for 1 minute or till both sides are done well. Each of the pancakes won't take more than 2 - 3 minutes on the griddle.
If you feel it's getting brown too quick, reduce the temperature to low for some time. The blueberries will ooze out juices when heated making few bluish or purplish patches on the pancakes. (And it'll stint your tongue with it's blue color.)
Read Similar Recipes
Matcha Pancakes
Vegan Blueberry Pancakes
Equipment
- Griddle
Ingredients
- 2 cup all purpose flour
- ¼ cup powdered sugar or as desired sweetness
- 2 tsp baking powder
- ¾ cup unsweetened almond milk/ soy milk or as required to make a thick flowing batter
- 1 pinch of salt
- ⅔ cup blueberries
- 2 - 4 tbsp olive oil or vegan butter
Instructions
- Take all dry ingredients in a bowl.
- Add the milk slowly mixing the ingredients to make a thick flowing batter. Note - The batter should be thick enough to flow easily from the spoon to the pan but should not spread itself like a crepe.
- Add the blueberries to the batter and mix them all well.
- Grease a griddle on medium-high heat. Pour one spoonful of batter and let it spread naturally as much it goes (it should not spread too much).
- Wait for 45 - 50 seconds before flipping them.
- It will puff up slowly with tiny bubbles and some pores on top while the bottom part is getting done.
- When you see the top part is not too much watery and started to taking the texture, flip it.
- Cook for another 20 - 30 seconds before taking out.
- The blueberries will ooze out juices when heated making few bluish or purplish patches on the pancakes.
- Remove and serve with a drizzle of maple syrup or vegan whipped cream or your favorite toppings.
PIN IT FOR LATER
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