This variation on basic pancakes will delight blueberry fans. Use the smaller, wild blueberries for best results. Frozen (preferably organic) blueberries can be used out of season. Oats add a nice texture. Photos by Evan Atlas.
- 1 1/4 cups whole wheat pastry flour
- 3/4 cup quick-cooking rolled oats oatmeal
- 1/4 cup oat bran or wheat germ or just use more oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of ground nutmeg
- 2 tablespoons ground flaxseeds optional
- 3/4 cup nondairy yogurt coconut yogurt is great in this
- 1 to 1 1/4 cups unsweetened nondairy milk or as needed
- 1 cup fresh or frozen wild blueberries
- Vegan buttery spread (such as Earth Balance0
- Pure maple syrup or all-fruit preserves
- Combine the first 6 (dry) ingredients in a mixing bowl, plus the optional flaxseeds. Stir together well.
- Make a well in the center and pour in the yogurt and nondairy milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Don't overbeat.
- Place the blueberries in a small bowl and sprinkle with flour until they are lightly and evenly coated (this will help prevent the pancakes form turning completely blue). Gently stir them into the batter.
- Heat a nonstick griddle or a large, nonstick skillet that has been lightly coated with vegan buttery spread. Ladle on the batter in amounts enough to form 3- to 4-inch pancakes. Cook on both sides until golden brown. Serve hot with maple syrup or preserves.
Here are more Vegan Breakfast Recipes to start your day.