Mobys Vegan Blueberry Pancakes Recipes

VEGAN BLUEBERRY PANCAKES

Vegan Blueberry Pancakes image

Make and share this Vegan Blueberry Pancakes recipe from Food.com.

Provided by x_Gaz

Categories Breakfast

Time 30m

Yield 10 4-inch pancakes

Number Of Ingredients 10

Ingredients

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
2 tablespoons canola oil, plus oil for the pan (or any kind of mild-tasting veg oil)
1/3 cup water
1 -1 1/4 cup plain soymilk
1 teaspoon vanilla extract
2 tablespoons pure maple syrup
1 cup blueberries

Steps:

Oil a large skillet and preheat over med/high heat for about two minutes.
Sift together the flour, baking powder, salt, and cinnamon, if using.
In a separate bowl, combine the other ingredients.
Adding wet ingredients to the dry, fold in the blueberries; mix until just combined.
Do not over mix or the pancakes will be tough; a couple of lumps are okay.
Cook pancakes until browned on the bottom and bubbles form on the top, about 4 minutes. Turn the pancake over and cook until the bottoms are browned and the pancakes are barely firm to touch.
Transfer to the plates, and repeat until the rest of the pancake mix is used.

Nutrition Facts : Calories 115.3, Fat 3.4, SaturatedFat 0.3, Sodium 202.5, Carbohydrate 18.6, Fiber 0.9, Sugar 5, Protein 2.5

MOBY'S VEGAN BLUEBERRY PANCAKES

Moby's Vegan Blueberry Pancakes image

Make and share this Moby's Vegan Blueberry Pancakes recipe from Food.com.

Provided by blucoat

Categories Breakfast

Time 25m

Yield 12 pancakes

Number Of Ingredients 8

Ingredients

1 1/2 cups whole grain spelt flour
1/2 cup oat bran
1/2 cup wheat bran
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups plain full-fat soymilk (or rice soymilk blend)
vegetable oil (for cooking)
1 cup fresh blueberries or 1 cup unthawed frozen blueberries

Steps:

In medium bowl, stir together spelt flour, oat bran, wheat bran, baking soda, and salt. Add soy milk and stir until thoroughly combined.
Brush large nonstick or cast-iron griddle or skillet with oil and heat over moderate heat until hot but not smoking. Working in 3 to 4 batches, pour 1/4 cup batter per pancake onto griddle and press 12 to 15 blueberries into each pancake. Cook until bubbles appear and pop on surface and undersides are golden brown, 3 to 4 minutes.
Flip pancakes, then turn off heat and let pancakes continue to cook in pan until undersides are firm and light golden brown, about 3 minutes more. Transfer to plate, berry side up, and keep warm.
Repeat to cook remaining pancakes, oiling and reheating griddle between each batch.
Serve pancakes warm with additional berries and maple syrup.

Nutrition Facts : Calories 43, Fat 1.2, SaturatedFat 0.2, Sodium 224.6, Carbohydrate 7.9, Fiber 2.5, Sugar 1.5, Protein 3

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