Is there anything better than pancakes for breakfast? I truly think not! And then, when you add blueberries to the equation – oh boy. What. A. Treat. These Vegan Blueberry pancakes are everything you want a pancake to be – fluffy, fruity and just pure delicious.
I’m not going to lie. I pretty much want pancakes for breakfast every morning. Unfortunately, society dictates that I take better care of my body than that – which means porridge and granola generally win out.
But, when I do get my beloved pancakes for breakfast, it’s pure heaven.
Looking for more vegan breakfast recipes? Click here!
Now, please just let me air my grievances for a wee second… it makes me so mad that vegan pancakes aren’t more readily available when out and about. It’s probably one of the more simple things to make vegan. Take my money and make me vegan pancakes restaurants of Belfast! I promise I will pay good money to have something that is not mushrooms or avocado on toast.
Anyway, that’s enough ranting, back to these pancakes. They are honestly a total joy to eat and you can absolutely switch out the blueberries for another fruit. Prefer strawberries? You go for it strawberry mama! Maybe raspberries are your jam? Put those juicy little jewels in your pancake batter, my berry queen! The world is your oyster. Or your fruit… garden?
If you make these vegan blueberry pancakes, let me know how you get on in the comments below!
Want more like this? Try these recipes…
Easy Tofu Scramble
Coconut Granola + Mango Banana Smoothie Bowl
Chai French Toast
Bagel French Toast
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Vegan Blueberry Pancakes
Ingredients
- 200 grams Self Raising Flour
- 1 tsp Baking Powder
- 300 ml Almond Milk
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Sugar
- 1 tbsp Sunflower Oil
- 150 grams Blueberries
- Pinch of Salt
- 6 tsp Vegan Butter for cooking
Instructions
- In a jug, mix together the almond milk and apple cider vinegar. Set aside for 5 minutes to create a vegan buttermilk substitute.
- Meanwhile, in a large mixing bowl, combine flour, baking powder, sugar and a pinch of salt.
- Once the buttermilk is ready, add the oil to the jug and combine.
- Add the buttermilk mixture to the dry ingredients and then mix everything well.
- Add the blueberries and stir everything together until combined.
- Place a frying pan over medium heat and melt a tsp of butter. Once hot pour in around 1/3 cup of batter. Cook until sides are starting to dry and you have air bubbles forming on top.
- Flip the pancake over and cook the other side for a further three minutes until turning golden. Remove from pan and set aside.
- Add another tsp of butter and repeat the process again until you are out of batter. Note, you may need to adjust the heat down to medium-low if your pan gets too hot and your pancakes start catching.
- Serve up with a healthy helping of maple syrup!
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