The ultimate Blueberry Pancakes | VEGAN and OIL-FREE
Updated: May 19
There's something magical about hot bluberry juice that burst into your mouth as soon as you give a nice bite to a stack of pancakes.
But hey, let's face it: there is a billion recipes online about pancakes. So why not trying one of these myriad of existing recipes? What I propose to you is my official vegan version of Blueberry Pancakes, tested and tested, done and done again a million times. Easy, soft and fluffy. We love them so much, we prepare these fluffy cuties like every weekend. They are absolutely our favourite breakfast meal ever.
I even prepare the batter the evening before, and usually it's friday evening. I mix all the dry ingredients into a large bowl, then add the liquids, give it a good stir, and let it rest all night into the fridge.
So the next morning I can take the pleasure to wake up a bit later, take my time to wash my face and brush my hair, prepare the table for breakfast until Matt is still in bed, and as soon as I hear him gettin up, I place a pan on the stove and take out of the fridge the prepared batter for pancakes.
Since it has had all night to thicken and rest, it's likely that you should add some water (couple of tbsp, not much), to soften it to the right point.
Tips & Substitution
The blueberries are the last thing to put into the batter, so I recommend, whether you want to prepare it in advance, don't put fruits in it but wait the last second. Frozen blueberries work perfectly fine anyway as well as any other kind of berries, such as raspberries or blackberries.
In my recipe, I like to use flax egg. I think this gives the batter more texture, and allows the ingredients to bind together better. To prepare the flax egg all you have to do it whisk one tbsp flax seeds, then add 3 tsbp water and let it rest for 5 minutes. If you don't have flax seed, or you simply don't like to idea of a "fake egg", you can easily replace it with 50ml sunflower seed oil.
My pancake recipe is lightly sweetened, because I usually abound with maple syrup at the end, but if you have a sweet tooth you can add one more tbsp of sugar to the batter.
320gr / 2 ⅔ cup all-purpose flour
70gr / ⅓ cup unrefined brown sugar
½ tsp baking soda
Pinch of salt
400ml / 1 ⅔ cup of almond milk
1 flax egg
To garnish: maple syrup and more berries.
LET'S DO IT
Like any self-respecting vegan recipe, it's best to divide the wet from the liquid ingredients
First, mix the flour with sugar, baking soda, pinch of salt milk, oil and vanilla extract in one bowl
Pour in the milk, vanilla extract and the flex egg, stir to combine
Last, add a generous handful of blueberries and stir very gently so the berries will not break and release their juices
Heat a large non-stick skillet over medium-high heat and rub it with a little oil
Pour a scoop of batter and cook until bubbles form on the surfaces and the edges look dry. This would take around 2-3 minutes. Flip and cook for another minute on the other side
Stack them and complete with a cascade of blueberries and sweet maple syrup.
Should you try this at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :)
Love & Enjoy.
Cristiana & the Cabbages