These pancakes are thick, fluffy and delicious! The original recipe here is 100% vegan too, so there’s none of the cholesterol and only about half of the guilt.
| Servings |
2 pancakes
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 210 | 0mg | 0.4g | 31g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.68 | Water saved (gallons) [animal consumption only] |
 |
2.7 | Manure (pounds) not deposited into the environment |
 |
3.1 | Grains / feed (pounds) not consumed by animals |
 |
6.7 | Methane (gallons) not created by animals |
 |
82.1 | CO2 (pounds) not released into the atmosphere |
 |
.001 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 8 minutes |
Ingredients
- 2 C flour (unbleached all purpose)
- 3 Tbsp granulated sugar
- 3 Tbsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 C soy milk
- 3 Tbsp vegetable oil
- 1 C blueberries
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a large bowl, mix together the dry ingredients; add the milk and oil to the dry mixture, and stir until combined.
- Add the blueberries into the batter; stir until combined.
- Drop 1/4 cup to 1/3 cup of the batter onto a hot greased pan; cook until the batter bubbles, flip and cook for another 3-4 minutes until brown on the other side. Repeat in batches.
Recipe Notes
Serve with syrup, jam, or fresh fruit, if desired.
Cover and store for up to four days in the refrigerator.
© Mainly Vegan LLC