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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.

Servings
6

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