Vegan Whole Wheat Blueberry Pancakes

The pancakes are super easy to make and you can adapt them in a million different ways. I use this same recipe to make carrot cake pancakes or chocolate chip ones.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings -10 pancakes

Calories 176kcal

Author Dora Stone

Ingredients

1 cup Flour all-purpose
½ cup Flour whole wheat
3 ½ tsp. Baking powder
1 tsp Salt kosher
2 tbsp. Sugar granulated
1 cup Almond milk
2 tsp. Apple cider vinegar
1 tbsp. Flaxseed ground
½ cup Water
3 tbsp. Canola oil
½ tsp. Vanilla extract
1 cup Blueberries frozen

Instructions

Sift flour, baking powder, sugar and salt into a large bowl.
In a small bowl combine the almond milk, ground flaxseed, and vinegar. Mix well.
Add water, vanilla extract, and canola oil to the almond milk mixture. Whisk to incorporate.
Make a well in the center of the flour bowl and add liquid mixture. Whisk until a lumpy batter forms.
Let rest for 10 min.
To cook pancakes, heat a skillet to medium-low heat and grease lightly. Pour batter onto pan and place 6 – 7 frozen blueberries on the pancake batter. Let cook for about 4 min. or until fluffy and golden brown.
Flip and cook pancake on other side for 3 more minutes.
Serve with maple syrup.

Notes

The granulated sugar can be substituted with 1/4 cup. of maple syrup or 1 ½ tbsp. of agave nectar.

Nutrition