I have experienced different recipes for vegan pancakes since I became vegan four years ago. I am so happy to say that I finally found the perfect recipe for thick, soft and delicious vegan pancakes!
What you will need for your crepes with vegan blueberries
This recipe is not only the best recipe for vegetable pancakes that I made, but it also has the simplest ratios to remember. I used to write them and reference them, but I made them so often that now I just have the memorized recipe because it is so easy! Here are the ratios you will need:
- 1 cup of flour
- 1 tablespoon of baking powder
- 1 tablespoon of coconut sugar
- 1 tablespoon of coconut oil
- 1 cup of milk without dairy products
- ½ cup of frozen blueberries
- 1 pinch of vanilla
Keep in mind that even if I decided to transform them into blueberry pancakes, you can make any kind of pancakes you want! You can omit the blueberries and make simple pancakes, add chocolate chips to make pancakes to chocolate chips, or add cocoa powder and make chocolate pancakes!
I have not yet experienced a gluten -free version of these pancakes, but I plan definitively and I soon report the results! For the moment, I have done it with whole wheat flour to keep the nutrients raised and it turned out to be super delicious and soft.
How to make pancakes with vegan blueberries
Once you have all the ingredients, making pancakes is easy suepr.
Start by combining dry ingredients first. It is flour, baking powder and sugar. Mix these property, then add the founded coconut oil, milk without dairy products and vanilla.
At this point, let the pancakes sit on the counter for about five minutes. It is a question of giving the baking of time to activate.
The baking powder is really the star ingredient of this recipe. This is what will make them soft.
Once the baking powder has had a little time to activate, you will notice that the thickening dough. Go ahead and incorporate your frozen blueberries, but be careful not to mix too much because you want the air bubbles to stay so that the pancakes remain fluffy.
Cook your pancakes
- Add a little coconut oil to your heating plate so that the pancakes do not stick.
- I like to measure my pancakes so that they all end up being about the same size. I used a ¼ cup scoop for each pancake. If you do this, you will end up with about 6 pancakes.
- Cook each pancake for about 3 to 5 minutes on each side, then return and do the same on the other side.
- Stack all the pancakes. I garnished mine with bananas in slices, fresh berries and almond butter. You can also add maple syrup, powdered sugar, sliced almonds, pumpkin seeds, everything you like!
I have been great to make food videos lately, and I have also made one for these pancakes. I really think that videos facilitate the visualization of the recipe and I hope they are useful 🙂
If you are looking for more delicious vegan breakfast recipes, try them:
Recipe of pancakes with vegan blueberries
The most soft and the easiest to make delicious pancakes with vegan blueberries!
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon chemical
- 1 tablespoon coconut sugar
- 1 tablespoon coconut oil
- 1 cup milk without dairy
- ½ cup frozen blueberries
Instructions
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First combine your dry ingredients and mix them well.
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Then add coconut oil and milk without dairy products.
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Once combined, fold the Blueberries.
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Let the mixture stand for a few minutes so that baking powder can activate.
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Grease a saucepan with coconut oil and light the medium heat.
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Then take ¼ cup of scoop to make each pancake.
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Garnish with fresh berries, banana slices, almond butter or any other choice of choice
Nutrition
Calories: 362kcalCarbohydrates: 60gProtein: 12gFat: 11gSaturated fats: 7gPolyunsaturated fat: 2gMonounsaturated fat: 1gSodium: 709MGPotassium: 414MGFiber: 8gSugar: 11gVitamin A: 489IUVitamin C: 12MGCalcium: 540MGIron: 4MG
