Yummy and wholesome, wholewheat blueberry pancakes is perfect for treating your mother on her special day, or for a lovely spring brunch.
This is great time of year to enjoy the last of the summer produce. Peaches, plums, strawberries, raspberries, and one of my favorites, blueberries. Blueberries are oxident rich, very sweet, and you can find both organic and non organic varities for very low prices. I use them in salads, as a snack and I often bake with them.
I bought some recently, and decided to use them to make pancakes. I decided to make blueberry pancakes because they are a favorite of mine, and are a recipe I haven’t tried since I went vegan over a decade ago. My first attempt at making vegan pancakes was honestly a major failure but after doing some more research and trial and error, I finally came to this recipe, and am very happy that I did. They are delicious!
How to make perfect every time pancakes
To make perfect every time pancakes, you need to measure your ingredients well and be careful not to over mix your batter. Combine the dry ingredients in a large bowl, add the wet ingredients and then the blueberries. Gently stir and your batter is ready.
After making your batter, preheat your skillet over medium high heat. Once a drop of water sizzles, then its hot enough. I use a 1/3 measuring cup to scoop the batter. This keeps your pancakes uniform in size.
For making pancakes, I use a flat skillet which I bought from Ikea. It makes flipping the pancakes so much easier. I also brush on oil with a pastry brush after each pancakes. You use alot less oil this way and its a sufficient amount to keep the pancake from sticking.
Pancakes cook very quickly so keep checking their doneness after a minute or so by circling the pan. Once the pancakes starts to slide around, it means it is done. You can also try moving them with a spatula. Once they can be moved without breaking, its time to flip them.
In terms of taste and texture, these pancakes turned out very well, fluffy and light with a touch of sweetness and the tartness of blueberries. I serve mine with vegan butter and real maple syrup for a lovely sweet breakfast or brunch.
Blueberry pancakes are always a good idea, whether you’re a student returning to school or someone just enjoying the last few weeks of the summer. They’re a delicious way to greet the morning, make a bruch a fun and festive event, and are a great way to enjoy the last of summer’s fresh and sweet harvest.
Vegan Blueberry Pancakes
- 1 cup All Purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 2 cups soy milk
- 1 cup fresh or frozen blueberries
- 1/4 cup Organic canola oil for frying
- In a large mixing bowl sift together the flours, and baking powder. Mix well.
- Add the sugar. Stir until well combined.
- Add the milk and then the blueberries. Stir gently until just combined. Batter should be slightly lumpy and thickish.
- Over medium heat, heat a large nonstick skillet. With a pastry brush, brush on canola oil lightly to coat pan.
- Pour batter into pan with a 1/3 cup measuring cup. and shape gently with a spatula.
- Cook until bubbles appear on surface and the pancake can freely move on the pan or can be moved by the spatula without breaking. Flip and cook the other side.
- Once cooked, remove pancake to a plate or baking sheet in a 250 degree F oven.
- Repeat frying pancakes, reoiling the pan after each, until batter is gone.
- Serve pancakes hot with vegan butter and maple syrup.