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Vegan Blueberry Pancakes Recipe

Vegan Blueberry Pancakes Recipe

Vegan Blueberry Pancakes Recipe

Start your day with these fluffy Vegan Blueberry Pancakes, perfect for any morning craving. Simple to make and packed with flavor, they are a delightful way to enjoy breakfast.

Ingredients

  • Dry Ingredients:
    • 1 cup all-purpose flour (or whole wheat flour for a heartier texture)
    • 1 tablespoon sugar (or maple syrup for natural sweetness)
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
  • Wet Ingredients:
    • 1 cup non-dairy milk (almond, soy, or oat)
    • 1 tablespoon vegetable oil (or melted coconut oil)
    • 1 teaspoon vanilla extract
  • Fruits:
    • 1 cup fresh or frozen blueberries (no need to thaw if using frozen)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Combine Wet Ingredients: In another bowl, mix the non-dairy milk, oil, and vanilla extract until combined.
  3. Combine Mixtures: Pour the wet ingredients into the dry mixture and stir gently until just combined. A few lumps are fine—avoid overmixing!
  4. Fold in Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed.
  5. Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
  6. Serve and Enjoy: Serve warm with maple syrup or your favorite toppings.

Nutrition Information (per pancake, based on 6 servings)

  • Calories: 140
  • Protein: 3g
  • Carbohydrates: 26g
  • Dietary Fiber: 2g
  • Sugars: 3g
  • Fat: 4g

Tips for Perfect Pancakes

  1. Flour Type: Experiment with different types of flour like whole wheat or gluten-free options for varied flavors and textures.
  2. Sweetness Adjustment: Feel free to adjust the sugar level according to your taste preference. For a sweeter pancake, increase the sugar or add more mashed ripe bananas for natural sweetness.
  3. Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster or microwave before serving.
  4. Freezing: These pancakes freeze well! Stack them between sheets of parchment paper and place in a freezer-safe bag for up to a month.
  5. Customization: Get creative with your pancake batter! Consider adding spices like cinnamon or nutmeg, or even incorporating other fruits like chopped strawberries or bananas.

These Vegan Blueberry Pancakes not only provide a delicious start to your day but also a wholesome option that can cater to various dietary preferences. Enjoy the ease of preparation while savoring a delightful breakfast that’s sure to please everyone at your table!