The secret to great pancakes (in my opinion) is to not over-mix the batter. We want light, fluffy, golden circles of deliciousness, and over-mixing can cause them to become dense and heavy.

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Blueberry Pancakes [Vegan]

Serves

2

Ingredients

  • 1 1/2 cups coconut milk, plus some extra to adjust consistency, in needed
  • 2.5 Tablespoons vegetable oil
  • 1 Tablespoon white granulated sugar
  • 1/2 Tablespoon brown sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt, plus an extra pinch
  • 1/2 cup+ blueberries, fresh or completely thawed and rinsed
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Preparation

  1. Combine all the dry ingredients together in a large bowl, mixing well. Slowly add the coconut milk and oil, mixing together until smooth (but don't over-mix!). Note: If it's too thick, you can thin it out with another dash of coconut milk.
  2. Ladle the batter (amount depending on desired size of pancakes) onto hot, oiled pan or griddle, over medium-high heat. Immediately sprinkle blueberries onto the pancake (I average 3-4 per cake).
  3. Let sit until bubbles appear and then start to pop on top of the pancake, then flip. Leave on the other side for about a minute or until cooked through. Serve with real NH maple syrup and enjoy!

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