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Vegan Blueberry Pancakes

Fluffy, fruity, blueberry pancakes made with a vegan buttermilk.
Course Breakfast
Cuisine American
Servings 2 people

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!
Keyword Blueberry, Pancakes