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.
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- 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
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.
Serve with syrup, jam, or fresh fruit, if desired.
Cover and store for up to four days in the refrigerator.
© Mainly Vegan LLC