Vegan Blueberry Pancakes
The BEST vegan blueberry pancakes - thick & fluffy, based on our family's classic buttermilk pancake recipe.
- 1 1/4 cup soy milk plain unsweetened
- 1 tsp apple cider vinegar
- 1/4 cup vegetable oil
- 1 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1 Tbsp sugar
- 1 cup blueberries
- vegan butter to grease the griddle
Heat an electric griddle to 350° Fahrenheit.
Add the vinegar to just under 1 cup of soy milk and allow it to curdle for a minute.
Mix the oil with the soy milk mixture. Mix the dry ingredients in another bowl.
Mix the dry and wet ingredients together until smooth. Gently stir in the blueberries. Batter will be thick!
Fry on the griddle greased with vegan butter. Flip when bubbles on the surface of the batter have popped open and dried. Fry the reverse side for about a minute.
Calories: 138kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Sodium: 352mg | Potassium: 72mg | Fiber: 1g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 1mg