The best, EVER, Vegan Blueberry Pancakes: they’re thick, fluffy, packed with blueberries, and perfect for your Sunday morning brunch. This recipe is easy and made with wholesome, all-natural ingredients.
Dry
Wet
Toppings (optional)
Make your own oat flour by adding 1 cup of old-fashioned oats to a blender and processing until it looks like oat flour.
Do Not Over-mix The Batter! This is the biggest mistake people make when making pancakes. Lumps in the batter are OK!!! Mix just until everything is combined because over mixing will lead to hard and dense pancakes. No Bueno!
Let the skillet heat up completely. Give your cooking surface plenty of time to completely heat up. You’ll get a really crappy first pancake if you start too early. BE PATIENT!
Non-Dairy Milk. Use any vegan milk you prefer if almond milk ain’t your jam.
Let The Batter Rest. This lets the flour absorb the liquid ingredients and gives the baking powder a little time to make the pancakes fluffier.
Add The Blueberries To The Batter. Yes, add them to the batter. Many say don’t do this, but I’ve never had a problem and I like an equal blueberry disbursement in my pancakes.
Flip when you see bubbles. Flip your pancakes when you see the little bubbles start to form. Your pancake batter won’t spread out everywhere causing flat pancakes.
Find it online: https://shaneandsimple.com/vegan-blueberry-pancakes/