Fluffy Vegan Blueberry Pancakes

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: Vegan

Servings: pancakes (2 servings)

Calories: 1869kcal

Author: Lisa Le

1 1/4 cup 315 mL unsweetened soy milk (or other high-protein plant milk)
1 tsp 5 mL apple cider vinegar (regular white vinegar also works)
1 tsp 5 mL vanilla extract
1 1/2 cup 210 g all purpose flour
3 tbsp 16 g white granulated sugar (upon further testing, you can leave this out!)
1 tsp 5 g baking powder (I've reduced this from 2 tsp to 1 tsp from further testing and feedback)
1 tsp 6 g baking soda
1 pinch 1 g salt
2 tbsp 30 mL neutral flavoured vegetable oil (I used sunflower)
1/3 cup 50-60 gfrozen wild blueberries (regular ones are fine too)
Vegan butter/margarine for the pan/griddle
Maple syrup to serve

In a bowl/measuring cup, combine soy milk, apple cider vinegar, and vanilla extract and combine and let sit to curdle and thicken to make a vegan buttermilk.
In a large mixing bowl, whisk together flour, sugar baking powder, baking soda, salt to get rid of any lumps.
Pour the soy milk (vegan buttermilk) mixture and oil into the flour mixture and whisk until lumpy but most flour is integrated. Add the frozen blueberries and fold in with a spatula to maintain lumps. DO NOT OVERMIX. Let the batter sit for a few minutes (5 should be fine) to let the leavening agents work their magic.
Preheat a griddle to 350F (or a pan to medium heat) and brush an even light coating of the vegan margarine. Add 1/4-1/3 cup blobs of the pancake batter to the griddle. Gently flatten with a back of a spoon/ladle to get the desired shape and even out the batter. Cook for about 2-3 minutes until the edges are slightly cooked and bottom is golden. Flip and cook for another minute or two until that side is golden as well.
Serve with maple syrup or even some vegan coconut whip if you so choose! Enjoy :)