The weekend is approaching so we’re all thinking about some delicious breakfast in the morning which won’t take too much time, yet will gather the whole family around the table.
Pancakes are a symbol of Sunday and they’re one of the yummiest breakfast choices-vegans can also enjoy them and there are numerous recipes to choose from.
When it comes to pancakes, we’ve decided to share one of the trending recipes currently for delicious buttermilk blueberry pancakes. They’re so good and made with baking soda and baking powder and free of eggs.
If you have some maple syrup to top them with, it will surely become your favorite breakfast. Come on; let’s check out the recipe together!
Buttermilk Blueberry Pancakes Recipe
2 ¼ cups of almond milk, unsweetened
½ cup of blueberries, fresh
¼ cup of deodorized coconut oil
2 tbsp of apple cider vinegar, unpasteurized
A tbsp of lemon juice
1 ½ tsp of vanilla extract
A cup of all-purpose flour
A cup of whole wheat flour
½ cup of rolled oats, quick
2 tbsp of sugar
1 ¼ tsp of baking powder
¾ tsp of baking soda
¼ tsp of sea salt
Veggie oil, for the cooking
Maple syrup, optional
Preheat the oven to 200 degrees F and line a baking tray with parchment paper.
In a bowl, whisk the almond milk, coconut oil, blueberries, apple cider, lemon juice, and vanilla.
Leave it around 5 minutes and the gently mash some of the blueberries. In a different bowl, whisk the flours, oats, sugar, baking soda and baking powder, and salt.
Add the first to the second mixture and stir, but don’t overmix. Otherwise, the pancakes will be too tough!
Don’t mind a couple of lumps in the batter.
In a frying pan, pour some veggie oil and use ¼ cup of batter per pancake.
Cook on one side until you notice bubbles and then turn it on the other side. Cook until golden. Transfer the pancakes onto the tray and keep them warm in the oven while cooking the rest.
Serve them stacked one on the other, drizzled with maple syrup.