During the summer season we love indulging in these glorious pancakes, bursting with the tangy sweetness of plump, fresh blueberries! Each bite is a blissful explosion of flavor. For a luscious twist, consider topping these delectable pancakes with creamy plant-based yogurt, or opt for the timeless classic and add a generous drizzle of rich, dark maple syrup.
So grab your spatula and let’s get flipping!
I was determined to create the ultimate pancake recipe, so I began by experimenting with various combinations of ingredients. I tried different types of flours, mixing in a variety of liquids, and even played around with various leavening agents. But there was something missing from each batch. The texture wasn't quite right or the flavor fell short of my expectations.
Finally, after countless hours of mixing, flipping, and taste-testing, I stumbled upon a revelation. The secret ingredient that elevated these pancakes from ordinary to extraordinary was vegan buttermilk, made by simply adding some lemon juice or vinegar to the plant based milk. Its tangy flavor and unique acidity added a delightful depth to the pancakes, resulting in that perfect balance of fluffiness and tenderness.
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Course Breakfast, Brunch
Cuisine Dairy-Free, Vegan
Servings 4servings (2 pancakes per serving)
Ingredients
¼cupground flax
1cupspeltbuckwheat, or whole wheat flour
1cupall-purpose flour
3tspbaking powder
1tspbaking soda
1/4tspsalt
¼cupseedsnuts, or oats optional
1½cupsplant milk - I used unsweetened flax milk
2tsplemon juice or vinegar
1tsplemon zestoptional
2tspvanilla extract
2tbspmaple syrupoptional
1cupblueberries - fresh or frozen
plant based yogurt or maple syrup for topping the pancakes
Instructions
Place all the dry ingredients in a medium bowl and stir to combine.
In a measuring cup, add the milk, vinegar, lemon zest and vanilla.
Pour the wet ingredients into the dry and whisk to combine.
Fold in the blueberries.
Lightly oil a griddle, or non-stick pan, with spray oil or vegan butter.
Add ⅓ cup of pancake batter to the pan and cook each pancake over medium heat, for 2-3 minutes per side until golden.
Serve with some vegan yogurt or maple syrup, and extra blueberries on top.