Vegan Blueberry Pancakes

Name: Vegan Blueberry Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 1/2 cup unsweetened soy milk; 2 tsp apple cider vinegar; 1 1/2 cup all purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 2 tbsp granulated sugar; 2 tbsp melted vegan butter; 2 cup fresh blueberries

By Nora · Nora CooksPublic

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Soft, thick and fluffy Vegan Blueberry Pancakes are loaded with fresh blueberries. They are the best weekend morning breakfast!

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 6

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Recipe source

This recipe was taken from Vegan Blueberry Pancakes · by Nora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

1.5 cupunsweetened soy milk
2 tspapple cider vinegar
1.5 cupall purpose flour
1 tbspbaking powder
0.5 tspsalt
2 tbspgranulated sugar
2 tbspmelted vegan butter
2 cupfresh blueberries

Steps

1
In a large measuring cup or bowl, pour in the soy milk. Add the vinegar, stir a little and set aside to curdle. This is your vegan buttermilk.
2
In a large bowl, whisk together the flour, baking powder, salt and sugar until combined.
3
Pour the vegan buttermilk and melted vegan butter/oil into the dry ingredients. Stir with a large spoon until just combined. Do NOT over mix the batter or your pancakes will be rubbery and dense. A few lumps are just fine.
4
Heat a large griddle or pan over medium-high heat. Grease the pan with a little vegan butter or coconut oil and drop about 1/3 cup of the batter onto it. Arrange some blueberries on top (I like quite a few on each pancake!).
5
Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
6
Serve with vegan butter, syrup, coconut whipped cream and more blueberries, if desired. Enjoy!
7
Leftovers - Keep leftover pancakes in the refrigerator for 1-2 days. They also freeze beautifully in a freezer friendly bag or container.

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Per portion

Calories: ~129.2 kcal
Protein: ~5.9 g
Fat: ~1.8 g
Carbs: ~28.3 g
Fiber: ~0.9 g
Sodium: ~215 mg

3 ingredients still need USDA food links. baking powder is linked but not in a weighable unit yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Wheat
Soy

Partial · 5/8 ingredients linked