Vegan Blueberry Pancakes
These are easy and quick pancakes loaded with all goodness of blueberries. These vegan blueberry pancakes are too yummy and makes a great breakfast.
Prep Time 3 minutes mins
Cook Time 12 minutes mins
Total Time 15 minutes mins
Course Breakfast
Cuisine American
1 Mixing bowl
Griddle
spatula
- 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
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.
Keyword Vegan Blueberry Pancakes, Vegan Pancakes