Vegan Buttermilk Blueberry Pancakes

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Bluberry pancakes

These are my go-to fluffy pancakes. I hope you’ll enjoy them too!

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Bluberry pancakes

Vegan Buttermilk Blueberry Pancakes

  • Author: Kim-Julie Hansen
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 8 pancakes 1x

Ingredients

Scale
  • 1/2 cup soy milk (120mL)
  • 1/2 Tbsp apple cider vinegar
  • 1/2 cup flour all-purpose flour (62.5g)
  • 1 Tbsp melted vegan butter (+ more to grease the pan)
  • 1 Tbsp sugar
  • 1 pinch sea salt
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1 tsp vanilla extract
  • 1/4 cup frozen blueberries (or 23 Tbsp dark chocolate chips)
  • Maple syrup (to serve)

Instructions

  1. Start by mixing the soy milk with the apple cider vinegar and setting it aside for 2 minutes to form the buttermilk.
  2. Add all other ingredients and mix (but don’t overmix), folding in the blueberries last.
  3. Heat a non-stick pan (medium to high heat) and once the pan is hot, add the batter (2 Tbsp per pancake) and cook the pancakes for about 2 minutes on each side or until golden.
  4. Top with maple syrup and enjoy!

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