Looking for a delicious and effortless vegan breakfast option? Look no further than this easy vegan blueberry pancakes recipe. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your diet, these pancakes are a perfect choice.
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup almond milk (or any non-dairy milk)
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Instructions:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, mix together the almond milk, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the pancakes tough.
Gently fold in the blueberries.
Heat a non-stick skillet or griddle over medium heat. If needed, lightly grease the surface with some oil or cooking spray.
Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
Repeat with the remaining batter.
Serve the pancakes warm with your favourite toppings such as maple syrup, more blueberries, or vegan whipped cream.
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Easy Vegan Blueberry Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup almond milk (or any non-dairy milk)
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix together the almond milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the pancakes tough.
- Gently fold in the blueberries.
- Heat a non-stick skillet or griddle over medium heat. If needed, lightly grease the surface with some oil or cooking spray.
- Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
- Repeat with the remaining batter.
- Serve the pancakes warm with your favourite toppings such as maple syrup, more blueberries, or vegan whipped cream.