Blueberry vegan pancakes
Vegan- friendly, plant-based
grams / 1 1/2 cups
grams / 1 1/2 tbsp
sugar of choice
(1 tbsp freshly ground flax seeds + 3 tbsp hot water)
(soy milk + white vinegar)
vanilla bean paste
vegan butter, melted
about 120 g
vegetable oil for cooking
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.
Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.
credits: Yukiko Tanzi @foodie.yuki