Vegan Blueberry Pancakes
Pancakes are a staple in my house, especially when I'm planning our Saturday brunch! Our Vegan Blueberry Pancakes will be your new go-to.
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Servings: pancakes
Ingredients
- 1 cup flour
- 2 tablespoon sugar
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vanilla almond milk
- ⅓ cup applesauce
- 2 tablespoon oil
- ½ cup blueberries
Instructions
- Preheat a nonstick skillet over medium heat.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the almond milk, applesauce, and oil, and stir until combined
- Mix well—some lumps are okay.
- Fold in the blueberries until evenly distributed.
- Cook the pancakes in the preheated pan, using a ¼ cup measuring cup to scoop the batter.
- Flip once after 3–4 minutes, then cook an additional 3–4 minutes or until both sides are lightly golden brown.
- Serve pancakes warm with additional blueberries and some maple syrup.
Nutrition (Estimate per Serving)
Calories: 112kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 200mgPotassium: 32mgFiber: 1gSugar: 5gVitamin A: 8IUVitamin C: 1mgCalcium: 81mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
