Fluffy Vegan Blueberry Pancakes

Vegan pancakes that fluff up properly are hard to come by – so I’ve adapted a classic pancake recipe with the vegan substitutes I’ve found work best.

Makes 6 medium-sized pancakes

Ingredients

• 1 1/2 cups all-purpose flour (OR spelt)
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar (OR brown/coconut sugar)

• 1 1/4 cups almond/soy milk
• 1/4 cup applesauce OR 1 tbsp ground flax seeds dissolved in 1/4 cup water
• 1 1/2 tablespoons coconut oil (or vegetable oil), room temperature
• 3/4 cup frozen (or fresh) blueberries

Directions

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the almond milk, applesauce and 1 tablespoon coconut oil; add blueberries and mix until blended, lumps are okay. Don’t overmix!
2. Heat a frying pan over medium high heat. Grease the pan with 1/2 tsp coconut oil. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides.