Fluffy Blueberry Dairy-Free Pancakes
These homemade blueberry dairy-free pancakes have a light and fluffy texture and are made with just a few simple ingredients. This recipe has both gluten-free and vegan options and is easy to customize.
Ingredients
- 1 cup plant milk
- 1 tablespoon apple cider vinegar or substitute
- 1¼ cup all purpose flour or substitute
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 tablespoon granulated sugar brown sugar, white sugar, coconut sugar, etc.
- ¼ teaspoon salt
- 1 large egg whisked
- 1 tablespoon vegan butter, melted + more for pan or substitute
- 1 cup fresh blueberries + more for topping
Toppings (Optional)
- maple syrup
- cashew cream or dairy free yogurt
- raspberry compote
- fresh fruit
Instructions
- Make the 'buttermilk' by pouring the vinegar into the milk. Set aside for a few minutes to allow it to curdle.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, granulated sugar, and salt.
- Add the whisked egg, melted butter, and buttermilk to the dry ingredients and fold them together until just combined. Don't over-mix!
- Add a little olive oil or more vegan butter to a large nonstick pan over medium heat. Scoop ⅓ cup of the batter into the pan. Add a few fresh blueberries to each pancake. Once bubbles form on the surface, flip and cook for another minute or two until golden brown.
- Repeat this process until all the batter has been used. Serve with maple syrup and any toppings of your choice!
Notes
Storage: Let the pancakes cool to room temperature before storing them in an airtight container in the fridge for a couple of days.
How to freeze: let them cool completely, then arrange them in a single layer on a rimmed baking sheet. This extra step prevents them from freezing into one large brick. Place the baking sheet in the freezer until frozen then transfer the frozen pancakes to a freezer-safe bag. Store in the freezer for up to 3 months.
Reheat: reheat fresh or frozen pancakes in the microwave.