These vegan blueberry pancakes are fluffy , a little tangy from the berries and just sweet enough. Moistened with coconut yogurt or you can have them with maple syrup. They’re perfect for a cozy breakfast and they are fully plant-based !
Couple of tricks to keep in mind and use as substitutes :
- Flax Egg : Pancakes need a binder to hold them together, so i used a flax egg. It’s a mix of ground flax seeds (i usually grind them with nutribullet or you can use a good coffee grinder) and warm water, you keep the mix on the side for few minutes or in the fridge and it will form a gel-like binder.
- Almond (or soy milk) and apple cider vinegar : This is a substitute for buttermilk. You also need to mix them and let them rest.
Once you got the two tricks, the rest is standard. You just need to mix the dry , mix the wet and then add the dry to the wet ingredients then cook.
There are two ways to add the blueberries. Either to the batter and then cook or you can place them on top of the pancake while it’s cooking. Both are good.
Ingredients (for approximately 6 large pancakes)
– 1 flax egg
– 1 cup all purpose flour (I used gluten free all purpose flour)
– 2 tsp baking powder
– 1/4 tsp cinnamon
– 1 cup almond milk
– 1 tsp apple cider vinegar
– 1 tbsp maple syrup (you can use coconut sugar)
– 2 tbsp canola oil (or other vegetable oil)
– 1 cup blueberries , fresh or frozen, cut in half
1) Start by preparing the flax egg : mix one tbsp ground flax seeds with 3 tbsp warm water and set on the side for 5 min , or in the fridge.
2) At the same time, add in a separate bowl the almond milk and apple cider vinegar and let it rest for 5 min also (same time as flax egg).
3) In another bowl, mix together the flour, baking powder, cinnamon (dry ingredients).
4) Add the almond milk (with apple cider vinegar) , maple syrup and oil , mix together then add the flax egg.
5) Stir the dry ingredients into the wet ingredients and whisk . Add the blueberries at the end.
6) Let the batter rest for couple of minutes (I waited 5 min) .
7) Lightly press the skilled with a tsp of oil , heat then pour the batter into small circles (I use ice cream scoop) . Cook until you see bubbles on top and the bottoms are golden, then flip them and cook until done.
8) Serve warm.