Vegan Blueberry Pancakes
The BEST vegan blueberry pancakes - thick & fluffy, based on our family's classic buttermilk pancake recipe.
Calories 138kcal
Ingredients
Wet mix
- 1 1/4 cup soy milk plain unsweetened
- 1 tsp apple cider vinegar
- 1/4 cup vegetable oil
Dry Mix
- 1 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1 Tbsp sugar
Other
- 1 cup blueberries
- vegan butter to grease the griddle
Instructions
- 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.
Nutrition
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