Vegan Blueberry Pancake Recipes

BEST VEGAN BLUEBERRY PANCAKES

Steps:

• Start the flax egg (it needs to sit for 15 minutes).
• Meanwhile, in a medium bowl, whisk together the all purpose flour, baking powder, cinnamon, and kosher salt.
• In a separate bowl, pour in the almond milk, apple cider vinegar, maple syrup, and oil. When the egg is done, add the egg.
• Stir the wet ingredients into the dry ingredients. If you'd like, add a tiny pinch of turmeric (our batter was very light, and a little turmeric mimics the color an egg yolk adds).
• Lightly press a skillet with additional grapeseed or vegetable oil. Heat the skillet to medium heat. Pour the batter into small circles, and place blueberries on top. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Serve immediately with maple syrup.

BEST VEGAN BLUEBERRY PANCAKES

Steps:

• If you have a non-stick griddle, preheat to 350 degrees. If using a nonstick skillet, heat on medium.
• Add all dry ingredients to a large mixing bowl and whisk to combine.
• Place all of the wet ingredients, except for the bananas and blueberries, into another bowl and mix well. Add the wet mixture to the dry ingredients and mix until well combined, but do not over mix. Leaving some lumps is just fine. Toss the mashed banana and blueberries into the batter and stir until everything is combined. Set the pancake batter aside and allow it to rest for 5 minutes.
• Once the cooking surface is ready use a ¼ cup of the batter for each pancake. But, if you're like me and want your pancakes the size of manhole covers, allow ½ cup of batter per pancake.
• Cook until you start to see the bubbles or the edges start to crisp up a bit. Then flip and cook until the bottom is slightly golden. Usually about 20-30 seconds.
• Serve immediately with warm maple syrup.

SIMPLE VEGAN BLUEBERRY PANCAKES

Steps:

• Mix together flour, baking powder and cinnamon.
• Add soy milk and blueberries and stir gently until "just mixed".
• If the batter is too thick or runny, add more soy milk or flour accordingly. It should be a "pancakey" consistency.
• Pour batter in small amounts to a warm, un-oiled, non-stick frying pan on medium heat. When edges start to pull away from the bottom of the pan and a few bubbles form on the tops, lift up a little and check to see if the pancake is turning a light golden brown. When they are, flip the pancakes over.
• After a few minutes, carefully make a little slit in one to see if it is cooked all the way through, and check that the second side has become a light golden brown colour.
• Serve hot and enjoy!