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Vegan Blueberry Pancakes

These classic pancakes don't fall short of flavour and fluffiness - both of which are essential to this popular breakfast dessert.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, pancakes, western

Equipment

  • 1 Frying Pan

Ingredients

Dry Ingredients

  • 1 cup self-raising flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp coconut sugar

Wet Ingredients

  • 1 cup plant milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Toppings

  • 1/2 cup blueberries
  • 1/4 cup blueberries (to top)
  • 1/4 cup maple syrup (to top)

Instructions

  • Add apple cider vinegar and vanilla extract to plant milk and let it sit for 10 minutes.
  • In a large bowl, sift together the flour, sugar and mix all dry ingredients together.
  • Combine the wet mixture into the dry mixture but do not overmix! You should be seeing bubbles in the batter at this point.
  • Mix in the blueberries.
  • Spray some oil on a mildly heated pan. Immediately pour the mixture into batches onto the pan.
  • Flip the pancake over when you see bubbles appearing on the batter. Cook about 2-3 minutes on each side.
  • Stack it on a plate before adding more blueberries and maple syrup.

Notes

  1. You can substitute self-raising flour for gluten-free oat flour or regular oat flour. 
  2. Instead of coconut sugar, you can also use brown sugar, palm sugar or unrefined raw sugar. 
  3. The type of plant milk used can also be kept flexible – I used oat milk. You can use soy milk, almond milk, cashew milk, hazelnut milk…the options are endless!