Breakfast food tastes so good. But it’s tricky for me as a vegan since so many dishes are laden with meat and/or dairy. So these pancakes are my culinary salvation! The recipe comes from vegan goddess Colleen Patrick-Goudreau’s cookbook The Joy of Vegan Baking. They’re light and crispy on the outside, with a slight hint of sweetness from the vanilla soymilk and the maple syrup. I love putting blueberries in pancakes as they get all gooey when they melt. Plus, they’re in season right now. Feel free to omit them or use another berry, they’ll still be just as tasty.
I whipped up a batch of these for my dear friend Sarah and her mom Ruth this past New Year’s Day. We all gobbled them up so quickly, our pancake cravings lingered! These are so delish and easy to cook, you will never make pancakes from a mix again.
Vegan Blueberry Pancakes
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup vanilla soymilk
2 tablespoons canola oil
3 tablespoons maple syrup (Trader Joe’s is amazing!)
2-5 tablespoons non-dairy butter for cooking (Earth Balance rocks my world!)
1-2 handfuls of blueberries
In a large bowl, combine flour, baking powder and salt. In a separate medium-sized bowl, combine soymilk, oil and maple syrup.
Add the wet ingredients to the dry ingredients. Add blueberries. Mix until just moistened. Lumps are okay; you don’t want to overmix or the pancakes will be tough.
Heat a griddle or skillet with the non-dairy butter. Pour the batter onto the griddle/skillet forming little circles of batter, approximately 4 inches in diameter. Cook the pancakes for a couple of minutes on one side until bubbles form on top. Lift a bit with a spatula to see if underside is golden brown. When it is, flip and cook on other side for 2 minutes or so. Continue cooking all of the pancakes this way until golden brown. Devour immediately!
Yields 8-10 pancakes