Vegan Buttermilk Blueberry Pancakes
These are my go-to fluffy pancakes. I hope you’ll enjoy them!
Ingredients
- 1/2 cup soy milk 120mL
- 1/2 Tbsp apple cider vinegar
- 3/4 cup flour all-purpose flour 93.75g
- 1 Tbsp melted vegan butter + more to grease the pan
- 1 Tbsp sugar
- 1 pinch sea salt
- 1 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1 tsp vanilla extract
- 1/4 cup fresh blueberries or 2-3 Tbsp dark chocolate chips (frozen blueberries work too)
- Maple syrup to serve
Instructions
- Start by mixing the soy milk with the apple cider vinegar and setting it aside for 2 minutes to form the buttermilk.
- Add all other ingredients and mix (but don’t overmix), folding in the blueberries last.
- Heat a non-stick pan (medium heat) and once the pan is hot, add a little vegan butter, then the batter (about 2 Tbsp per pancake) and cook the pancakes for about 1-2 minutes on each side or until golden.
- Top with maple syrup and enjoy!