Vegan Blueberry Pancake Recipe
Introduction: Treat yourself to a delightful morning with our Vegan Blueberry Pancake Recipe, a plant-based twist on a classic breakfast favorite. Perfect for vegans and non-vegans alike, these pancakes are fluffy, flavorful, and bursting with juicy blueberries. Whether you’re enjoying a leisurely brunch or a quick weekday breakfast, these pancakes are sure to satisfy your cravings and leave you feeling energized for the day ahead.
Recipe Details:
- Servings: 4
- Prep Time:
- Cook Time:
- Total Time:
Ingredients:
Prepare to embark on a culinary adventure with the following ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar (adjust to taste)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup plant-based milk (such as almond, soy, oat, or coconut milk)
- 2 tablespoons vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
- Additional oil for cooking
Instructions:
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, combine the plant-based milk, vegetable oil, and vanilla extract. Mix until the ingredients are thoroughly incorporated.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine.
- Fold in Blueberries: Gently fold the blueberries into the batter until evenly distributed, adding a burst of sweetness and flavor to every bite.
- Preheat and Cook: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil. Pour 1/4 cup portions of batter onto the skillet for each pancake. Cook until small bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve and Enjoy: Once cooked to perfection, serve the pancakes warm with additional blueberries and your favorite vegan toppings such as maple syrup, vegan butter, or chopped nuts.
Nutrition Facts (per serving):
- Calories: ~220
- Total Fat: 7g
- Saturated Fat: 1g
- Sodium: 350mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 4g
Conclusion: In conclusion, our Vegan Blueberry Pancakes are a delightful combination of wholesome ingredients and irresistible flavor. Whether you’re following a plant-based lifestyle or simply looking to enjoy a delicious breakfast, these pancakes are sure to become a staple in your recipe repertoire. So, gather your ingredients, fire up the skillet, and treat yourself to a stack of fluffy, fruity pancakes that are as nutritious as they are delicious. Enjoy!
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Vegan Blueberry Pancake Recipe: Servings: 4
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar (can adjust to taste)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup plant-based milk (such as almond, soy, oat, or coconut milk)
- 2 tablespoons vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
- Additional oil for cooking
Instructions:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the plant-based milk, vegetable oil, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries into the batter.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil.
- Pour 1/4 cup portions of batter onto the skillet for each pancake. Cook until small bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat the process with the remaining batter.
- Serve the pancakes warm with additional blueberries and your favorite vegan toppings such as maple syrup, vegan butter, or chopped nuts.
Nutrition Facts (per serving):
- Calories: ~220
- Total Fat: 7g
- Saturated Fat: 1g
- Sodium: 350mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 4g