Fluffy Vegan Pancakes with Blueberries

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These fluffy vegan pancakes make me so happy to share them with you! For what feels like years, I've been trying to master vegan pancakes, and I think I've finally figured it out.

Over the years, I'm fairly confident I've tried at least a dozen different vegan pancakes, but I've never found what I'm searching for. Instead of rigid and gummy pancakes, I like ones that are light and fluffy.

It takes a little imagination to make pancakes rise when heated on a griddle without using typical liveners like eggs. Because the combination of baking powder and baking soda produces extremely light and fluffy pancakes, I use both of them.


The second trick is to swap out other non-dairy milk like almond, soy, or coconut for oat milk. Why is oat milk? Oat milk will brown better than almond or soy milk because it has more carbs, as I've already stated in other postings.

Vegan pancakes frequently have a light tint, but oat milk makes the ideal golden brown cake. Make your own using my recipe for homemade oat milk if you want to feel particularly posh.

Those who are familiar with vegan baking will know that flax seed meal is frequently combined with water to make a gel before being added to the batter to substitute for an egg. That works well in most baked dishes but gives pancakes a gummy texture.

As a result, I want you to add the ground flax meal without first making a gel to the dry components. Please use ground flax seed meal rather than whole flax seeds if you are new to vegan baking.


In my opinion, blueberries make pancakes taste better because they bring color, sweetness, and texture. Other berries (even chocolate chips!) and fresh or frozen blueberries also work in this recipe.

These fluffy vegan pancakes will become your go-to recipe time and time again. Have fun! xo



           fluffy vegan pancakes with blueberries

Fluffy vegan pancakes with blueberries! 

These vegan pancakes are hands down the best! Light, fluffy, perfectly golden brown, and easy to make!


PIN RECIPE


  • PREP TIME:

  • 5 MINUTES

  • COOK TIME:

  • 15 MINUTES

  • TOTAL TIME:

  • 20 MINUTES

  • YIELD:

  • 10 PANCAKES


  • CATEGORY: BREAKFAST, VEGAN

  • METHOD: STOVETOP

  • CUISINE: BREAKFAST, BRUNCH

Ingredients

Dry components:


2 cups of general-purpose flour

two teaspoons of sugar

1 teaspoon of baking soda

A half-teaspoon of baking soda

one teaspoon of flax meal

0.5 teaspoons of salt

liquid components:


two mugs of oat milk (homemade or regular)

3 tablespoons of melted and chilled coconut oil

White vinegar, 2 tablespoons

Additional components


Blueberries can be frozen or fresh.

Instructions

  1. In a medium mixing bowl, combine the dry ingredients by whisking.

  2. Before adding the wet components to the dry ingredients, combine them with a separate bowl of whisked wet ingredients; do not overmix.

3. Drop 1/4 cup of pancake batter at a time into an oiled pan, then sprinkle blueberries on top. Cook until frothy, turn and then cook once more.

LINKS:

https://learnearnwold.blogspot.com/2022/08/vegan-eggs-benedict-with-asparagus.html

learnearnwold.blogspot.com/2022/08/instant-pot-oatmeal.html

learnearnwold.blogspot.com/2022/08/raw-food-diet.html

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