Pancakes are probably one of the most popular breakfast foods in the world and we know why – they’re super tasty, fluffy and so easy to prepare. Everyone has their own favorite recipe for delicious pancakes, but in case you were looking for ways to upgrade this, already perfect meal, we have one more recipe.
Natalie from Feasting On Fruit shared this recipe for perfect fluffy vegan blueberry pancakes and she says they’re “gluten-free, sweet and soft like cake, healthy like oatmeal”. Make sure to try them soon.
Ingredients
- 1/2 cup (120g) unsweetened applesauce
- 1/2 cup (120g) nondairy milk
- 1 tbsp lemon juice (or apple cider vinegar)
- 1–2 tbsps maple syrup (optional)
- 1 tsp vanilla extract
- Optional: 1 tbsp coconut oil
- 1 1/4 cup (150g) oat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup (70g) blueberries (fresh or frozen)
Instructions
- Whisk together all the ingredients.
- Gently fold in the blueberries.
- Heat up a nonstick pan over medium-low heat. Melt or spray with a small amount of coconut oil.
- Spoon batter into the pan (about 1/4 cup per pancake) and gently spread with the back of a spoon if it’s too thick to spread on its own.
- Cook for 4-5 minutes per side, flipping when golden around the edges.
- Repeat until all the batter is gone. I usually get 6-7 pancakes.
- Stack them up, top with almond butter, maple syrup, more berries, or whatever toppings you like.
- Enjoy! I prefer them fresh, but you can try making them in large batches and freezing.
