Blueberry vegan pancakes
Vegan- friendly, plant-based
Ingredients
- 190 grams / 1 1/2 cups flour, sifted
- 30 grams / 1 1/2 tbsp sugar of choice
- 1 tsp baking powder
- 1/2 tps baking soda
- pinch of salt
- 1 flax egg (1 tbsp freshly ground flax seeds + 3 tbsp hot water)
- 1 cup vegan buttermilk (soy milk + white vinegar)
- 1 tsp vanilla bean paste
- 1 tbsp vegan butter, melted
- 120 gams fresh blueberries
- vegetable oil for cooking
Instructions
- Make the flax egg: In a small bowl, combine ground flax seeds and water. Set aside for 5 minutes.
- Make the vegan buttermilk: add 1 tbsp lemon juice or vinegar to a measuring jug. Add soy milk or almond milk up to the 1 cup line. Allow to sit for a minute. It will thicken and curdle
- In a large bowl, sift together flour, sugar, salt, baking powder and baking soda and whisk to combine.In a separate bowl add buttermilk, vanilla and melted butter.
- Add the flax egg to the buttermilk and whisk to combine.
- Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour.
- Gently fold in the blueberries. Set the batter aside for 10-15 minutes.
- Heat a heavy-bottomed, non-stick pan over a medium heat and lightly grease it with oil.