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.

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
  • Add all ingredients to list

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.
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