For most people, nothing is more idyllic or familiar on a slow, lazy weekend than a giant stack of light and fluffy pancakes, spotted with many sweet bursts of purple blueberries. Even though most pancake recipes use eggs, you might be shocked to learn that they aren’t necessary at all.  There are so many egg substitutes for baking. This version uses baking powder and baking soda to leaven, doing the exact same job that eggs would have done. Make sure to smother your stack with pure Canadian maple syrup.

Buttermilk Blueberry Pancakes [Vegan]

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Serves

647

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Ingredients

  • 2 1/4 cups (550 mL) unsweetened almond milk
  • 1/2 cup (125 mL) fresh blueberries
  • 1/4 cup (60 mL) melted deodorized coconut oil or virgin coconut oil
  • 2 tablespoons (30 mL) unpasteurized apple cider vinegar
  • 1 tablespoon (15 mL) freshly squeezed lemon juice
  • 1 1/2 teaspoons (7 mL) pure vanilla extract
  • 1 cup (250 mL) all-purpose flour
  • 1 cup (250 mL) whole wheat flour
  • 1/2 cup (125 mL) quick rolled oats
  • 2 tablespoons (30 mL) sugar
  • 1 1/4 teaspoons (6 mL) baking powder
  • 3/4 teaspoon (4 mL) baking soda
  • 1/4 teaspoon (1 mL) sea salt
  • Vegetable oil, for cooking
  • Maple syrup, for serving
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Preparation

  1. Preheat the oven to 200°F (100°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the almond milk, blueberries, coconut oil, apple cider vinegar, lemon juice, and vanilla. Set aside so the vinegar and lemon can slightly curdle the milk, about 5 minutes. Using the whisk or the back of a wooden spoon, gently mash some of the blueberries to release their flavor.
  3. In another medium bowl, whisk together the all-purpose flour, whole wheat flour, oats, sugar, baking powder, baking soda, and salt.
  4. Add the almond milk mixture to the flour mixture and stir to combine. You do not want to overmix the batter, or the pancakes will be tough. A few lumps in the batter is okay.
  5. In a medium frying pan, heat just enough vegetable oil to coat the bottom of the pan over medium heat. Add 1/4 cup (60 mL) of batter for each pancake to the pan. Cook the pancakes until bubbles form around the outside and they are golden brown on the bottom, 4 to 5 minutes.
  6. Flip and continue to cook until golden brown on the other side, 4 to 5 minutes. Transfer to the prepared baking sheet and keep warm in the oven while you cook the remaining pancakes. Serve with maple syrup.
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