Quick Vegan Blueberry Pancakes
Savor the perfect start to your mornings with our Vegan Blueberry Pancakes – a delightful blend of healthy, plant-based ingredients. Whip up these fluffy, easy-to-make pancakes in no time for a quick and satisfying breakfast or brunch. With a simple recipe that's both delicious and nutritious, these pancakes are the best way to kickstart your day.
Ingredients
- 1 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 1/2 cup soy milk (or any plant-based milk)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 2 tablespoons melted coconut oil (or vegan butter)
- 1 teaspoon vanilla extract (optional)
- 1 - 1 1/2 cups fresh or frozen blueberries (if using frozen, thaw and drain excess liquid)
- vegan butter and maple syrup, for serving
- additional blueberries, for topping (optional)
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- In a separate bowl, mix together the soy milk, melted coconut oil, apple cider vinegar and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. If the batter seems too thick, you can add a little more plant-based milk to reach your desired consistency.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake and the edges begin to look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
- Remove the pancakes from the skillet and keep warm while you cook the remaining batter.
- Serve the vegan blueberry pancakes warm, topped with vegan butter, maple syrup and additional blueberries if desired.