Vegan Blueberry Pancakes
I had to experiment a lot before I got these Blueberry Pancakes just right. I tried different kinds of oil, but settled on olive oil. I also tried different kinds of flour, but found I like the taste and consistency of the oat and white combination the best. I highly recommend not skipping the sifting of dry ingredients, as this ensures that the baking powder and baking soda are not clumpy, which doesn’t taste very good!
These pancakes are delicious and fluffy and you’ll never miss your old version!
- 1/2 cup oat flour
- 1/2 cup white flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 1/2 tsp baking powder
- 2 Tbsp Extra Light-Tasting Olive oil
- 2 Tbsp maple syrup
- 1 Tbsp ground flaxseed
- 1 cup unsweetened almond milk
- Lots of blueberries!
- Combine the oat flour, white flour, salt, baking soda, and baking powder in a bowl and sift.
- Add the rest of the ingredients and mix until just blended. Do not over mix. Let sit for 5 minutes.
- Heat a medium-sized frying pan over a medium heat until hot, add 1/4 teaspoon of light olive oil or coconut oil and 1/4 cup of batter. The batter should sizzle when added to the pan. If it doesn’t, the pan isn’t hot enough.
- Throw a handful of blueberries on the pancake and wait for bubbles to form. When there are lots of bubbles, flip the pancake and cook for another 2 minutes or so. You want to make sure the pancakes are cooked through without burning them. You might have to play around with your flame a bit to get the right temperature.
- Remove the cooked pancake from the pan and keep doing this until your batter is finished. Keep the cooked pancakes in a warm oven until ready to serve.