Vegan Blueberry Pancakes
These easy vegan blueberry pancakes make a small batch and taste delicious! You can use fresh or frozen blueberries.
Servings: 8 pancakes
Calories: 108kcal
Ingredients
- 1 ¼ cup all purpose flour
- 1 TB baking powder
- 1 teaspoon white sugar
- ¼ teaspoon salt
- 1 cup non dairy milk
- 1 TB white vinegar
- 1 TB melted vegan butter
- ½ cup or more blueberries
Instructions
- Start with making some vegan buttermilk. Mix 1 cup vegan milk with 1 TB vinegar, stir and set aside.
- Get a medium mixing bowl and add your flour, baking powder, sugar, and salt; whisk this until it's well combined.
- Add your vegan buttermilk and melted vegan butter and stir until combined, but don't overmix.
- Heat your pancake skillet or pan to medium heat; once it's hot, add some vegan butter or some cooking spray. Add ¼ cup of pancake batter per pancake, work quickly and then add your blueberries individually. This way, the whole pancake doesn't turn purple, and you get an even amount of blueberries per pancake. Let them cook until bubbly, then flip until cooked. Place on a plate when finished and repeat with the remaining batter.
- Serve with vegan butter and syrup.
Notes
See blog post for recipe Q&A.
If you want to double the recipe, I wouldn't double the baking powder, just half it.
Nutrition
Serving: 1g | Calories: 108kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 270mg | Fiber: 1g | Sugar: 3g