Yield: 8–10 pancakes
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons sugar (or maple syrup)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1¼ cups plant-based milk (almond, soy, or oat)
- 2 tablespoons neutral oil or melted coconut oil
- 1 teaspoon vanilla extract
- ¾–1 cup blueberries (fresh or frozen)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add plant-based milk, oil, and vanilla. Stir until just combined (don’t overmix).
- Gently fold in the blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease.
- Pour about ¼ cup batter per pancake onto the pan.
- Cook until bubbles form on the surface (2–3 minutes), then flip and cook another 1–2 minutes until golden.
- Serve warm.
Tips for Best Pancakes
- If using frozen blueberries, don’t thaw—this prevents purple batter.
- For extra fluffiness, let the batter rest 5 minutes before cooking.
- Add lemon zest for a bright flavor boost.
Serving Ideas
Maple syrup, vegan butter, coconut yogurt, or extra fresh berries 🫐