- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix the non-dairy milk, oil, and vanilla extract until combined.
- Combine Mixtures: Pour the wet ingredients into the dry mixture and stir gently until just combined. A few lumps are fine—avoid overmixing!
- Fold in Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve and Enjoy: Serve warm with maple syrup or your favorite toppings.
Nutrition Information (per pancake, based on 6 servings)
- Calories: 140
- Protein: 3g
- Carbohydrates: 26g
- Dietary Fiber: 2g
- Sugars: 3g
- Fat: 4g
Tips for Perfect Pancakes
- Flour Type: Experiment with different types of flour like whole wheat or gluten-free options for varied flavors and textures.
- Sweetness Adjustment: Feel free to adjust the sugar level according to your taste preference. For a sweeter pancake, increase the sugar or add more mashed ripe bananas for natural sweetness.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster or microwave before serving.
- Freezing: These pancakes freeze well! Stack them between sheets of parchment paper and place in a freezer-safe bag for up to a month.
- Customization: Get creative with your pancake batter! Consider adding spices like cinnamon or nutmeg, or even incorporating other fruits like chopped strawberries or bananas.
These Vegan Blueberry Pancakes not only provide a delicious start to your day but also a wholesome option that can cater to various dietary preferences. Enjoy the ease of preparation while savoring a delightful breakfast that’s sure to please everyone at your table!
