Easy Vegan Blueberry Pancakes
Have a relaxing and delicious Sunday morning with this quick and easy vegan pancake recipe! Use blueberries or your favorite seasonal fruit (or even chocolate chips!).
Servings: 8 pancakes
Equipment
- non-stick pan
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup blueberries optional
Wet Ingredients
- 1 cup vegan milk
- 1 tbsp olive oil plus extra for oiling the pan
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Whisk together the dry ingredients in a bowl, then toss in the blueberries until they are fully coated and incorporated.
- In a separate bowl, whisk together the wet ingredients until fully mixed.
- Heat a non-stick pan over just under medium heat. Add 1 tsp oil and heat until it easily glides around the pan and you can feel the heat coming off the pan. Another way to check your pan has warmed all the way is to drop a drop of water and see if it sizzles.
- Add the wet ingredients to the dry ingredients and fold them together until they are just mixed.
- Immediately add approximately ⅓ cup of batter to the pan (use more or less for larger or smaller pancakes) and let it cook until it gets bubbly throughout the top of the pancake. The sides will also get a bit turned up and brown.
- At this point, you can flip your pancake. Cook for 3 minutes. After 3 minutes, you can check the bottom of the pancake to see if it is golden brown. If it is, you can remove it from the heat; if not, let it cook a bit longer.
- Repeat until all of the batter is used. Make sure to add 1 tsp of oil between each pancake. You can add more than one pancake to the pan at a time if your pan is big enough. You can also store the finished pancakes in an oven preheated to 250°F in a pan covered in foil while you prepare all of the pancakes if you'd like.