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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- teaspoon baking soda
- teaspoon salt
- 1 tablespoon sugar
- 1 cup fresh or thawed frozen blueberries
- 2 cups plant-based milk soy, almond, etc
- 2 teaspoons apple cider vinegar
- 2 tablespoons ground flax seeds
- 2 tablespoons corn starch
- cup water
- 1 tablespoon vegetable oil
- Serve with maple syrup
Instructions
- In a large bowl combine the flour, baking powder, baking soda, salt, and sugar. Whisk to combine.
- Place the blueberries in a separate bowl and add 2 tablespoons of the flour mixture over it. Stir gently to coat the blueberries.
- In another bowl combine the plant-based milk, apple cider vinegar, ground flax seeds, corn starch, water, and vegetable oil. Whisk together.
- Gradually add the plant-based milk mixture to the flour mixture, stirring until just combined. It's ok if there are a few lumps in the batter. Very gently fold in the coated blueberries.
- Heat a large skillet over medium-high heat. Spray with a light coating of vegetable cooking spray. Pour about a quarter cup of the batter at a time on heated the skillet. Cook on one side until the pancake bubbles and the edges lift. That's when you know it's time to flip the pancakes.
- Cook on the other side until golden brown. Continue with the remaining batter until all the pancakes are done.
- Serve with dairy-free margarine and maple syrup.
- link:http://namelymarly.com/vegan-blueberry-buttermilk-pancakes/
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