Easy Vegan Blueberry Pancakes
Ingredients
-
1 ¼
cups
unsweetened nut milk
-
2
teaspoons
lemon juice or apple cider vinegar
-
1 ¼
cups
gluten-free baking flour
-
1
tablespoon
baking powder
-
½
teaspoon
sea salt
-
¼
teaspoon
ground cinnamon (optional)
-
1
flax egg
flax meal + water
-
1
tablespoon
maple syrup
-
1
cup
blueberries (fresh or frozen)
-
as needed
for greasing
coconut oil or vegan butter
Instructions
- Make the vegan buttermilk by mixing the nut milk and lemon juice or apple cider vinegar in a small bowl and set aside.
- In a large bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon.
- Add the flax egg, maple syrup, and the vegan buttermilk to the dry ingredients and whisk until just combined, being careful not to overmix.
- Fold in the blueberries, adding them to each pancake if using frozen to prevent the batter from turning blue.
- Heat a griddle or cast iron skillet over medium heat and brush with coconut oil or vegan butter.
- Pour about ¼ cup of batter for each pancake onto the heated griddle and cook until bubbles form on top, about 2-4 minutes.
- Flip the pancakes and cook for an additional 2-4 minutes until cooked through.
- Serve hot with maple syrup and your favorite toppings.
Nutrition Facts (estimated)
Servings
8
Calories
88
Total fat
1.4g
Total carbohydrates
19g
Total protein
2.1g
Sodium
159.1mg
Cholesterol
0mg
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