On the last day of my 7-day Vegan Breakfast Challenge, I decided to celebrate and indulge a bit. I found this great recipe for simple vegan pancakes and adjusted it a bit. I will definitely be referring to this great recipe in the future! I was surprised, and so were my parents, about the taste and light texture of these little cakes.
The best thing is that you don’t need milk or eggs. Sometimes when you want to make pancakes but don’t have milk on hand, you get discouraged. But, in this case, you probably always have all the ingredients on hand. It’s a simple recipe from start to finish. I halved the recipe to only make 3 large pancakes, but I included the full recipe here if you want to make more. Enjoy it. Eating vegan can be easy and delicious 🙂
Comment below if you want me to make a video of this recipe!
Vegan Blueberry Pancakes
Ingredients: (Makes 3 large pancakes)
- 1/2 cup + 2T all-purpose flour
- 1 T white sugar
- 1 t baking powder
- 1/4 t salt
- 1/2 cup + 2T water
- 1/2 T olive oil
- 1/4 cup fresh blueberries
Ingredients for Full recipe (Makes 6 large pancakes)
- 1 1/4 cup all-purpose flour
- 2 T white sugar
- 2 t baking powder
- 1/2 t salt
- 1 1/4 cup water
- 1 T olive oil
- 1/2 cup blueberries
In a medium bowl, combine all dry ingredients with a whisk. Make a well in the center. Then, mix in the water and oil and stir with a spoon briefly. Batter will be lumpy. Add in blueberries and stir gently.
In a nonstick pan on medium heat, add a spoonful of two of the batter. When bubbles form on the surface throughout and edges start to brown, turn pancake. Let cook on a medium heat until slightly brown. Place on a plate covered with foil to keep warm or keep in the oven at 200 F.
Enjoy with fresh berries, banana, and or maple syrup.
Adding 1-2T flaxseed would be a great addition to add omega-3 into your diet!
For more Vegan breakfast recipes, visit these links: