Super Easy Vegan Blueberry Pancakes
This recipe is adaptable to a variety of dietary needs. You can substitute spelt or gluten-free or use oat or almond milk in place of soymilk. Serve with pure maple syrup.
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This recipe is adaptable to a variety of dietary needs. You can substitute spelt or gluten-free or use oat or almond milk in place of soymilk. Serve with pure maple syrup.
Ingredients
- 2 cups all-purpose flour
- 6 Tbs. Sucanat natural cane sugar
- 2 Tbs. nonaluminum baking powder, such as Rumford
- 1/4 tsp. salt
- 2 cups unsweetened soymilk
- 2 cups blueberries
Preparation
1. Whisk together flour, sugar, baking powder, and salt in large bowl. Slowly whisk in soymilk, adding more, if necessary, for a smooth, spreadable batter.
2. Coat large skillet or griddle with cooking spray, and heat over medium heat. Scoop 1/4 cup batter into hot pan, and sprinkle with 2 Tbs. blueberries. Cook 3 to 4 minutes, or until batter begins to bubble and pancake edges start to brown. Flip, and cook 2 to 3 minutes more, or until cooked through and browned on both sides. Repeat with remaining batter and blueberries.
Nutrition Information
- Calories 259
- Carbohydrate Content 54 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 2 g
- Protein Content 9 g
- Saturated Fat Content 1 g
- Sodium Content 588 mg
- Sugar Content 14 g