Plant Based recipes have always been a staple food in my household. They’re such a fresh, flavoursome dish and are a great meal to have with family and friends. One of my favourite recipes among them is “Fluffy Vanilla Blueberry Pancakes” that they’re incredibly yummy and flavorful. And the abundance of fresh vegetables and herbs give these delicious vegan recipe, taste and texture:

Advertisement

INGREDIENTS:

GET ALL THE LATEST DELICIOUSNESS

when you subscribe to the newsletter
  • 2 cups oat flour (ground oats)
  • 2 cups plain or vanilla plant milk
  • 1 small ripe banana, mashed or blended with the plant milk
  • 1 tbsp maple syrup or brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/4 tsp ground vanilla pod (optional)
  • Pinch of salt
  • 16 oz fresh blueberries
  • 1 tbsp maple syrup
  • 1/4 to 1/3 cup sparkling water (optional)

(Makes ~ 6 pancakes)

DIRECTIONS:

Stir together all ingredients for the pancake batter, and let it sit for at least 20 minutes. Batter should thicken as it sits. Gently stir in sparkling water.

This step makes the pancakes extra fluffy. But you can skip this step, and your pancakes will still turn out great!

In that case use right away. The batter should be thick but pourable.

Fold in half of the blueberries, and heat up a non stick skillet.

Bake pancakes for a 2-3 minutes each side until browned. I always use a ladle to measure out the amount.

Flip when you see a few bubbles on the uncooked side. Use low heat to avoid burning.

For the simple blueberry compote, add blueberries to a sauce pan with some maple syrup and heat up until glossy.

Serve over pancakes, and enjoy!

Additional topping: vanilla yogurt maple syrup. Simply whisk together some almond yogurt, maple syrup and vanilla until smooth.

Credits: plantbased.traveler