Blueberry Pancakes – WFPB

IMG_0837Ok, it was “supposed” to be bike-riding this morning, and it’s a perfect day for it, overcast and unseasonably cool.  I was all set to go when Scott said “I feel like blueberry pancakes….you have blueberries don’t you?”  And just like that it was a Monk marathon and blueberry pancakes.  How easily I’m swayed, especially when someone else gives me a recipe idea.  Challenge accepted.

These pancakes were tall, fluffy and so satisfying, proving once again that you don’t need eggs, oil, milk or butter to create pancake deliciousness.  Perfect for a lazy Sunday morning.

Blueberry Pancakes

Makes 12 (1/3 Cup batter each)

  • 2 Cups Unbleached Flour
  • 2 TBSP Sugar
  • Pinch of Salt
  • 2 Tsp Baking Powder
  • 2 Servings Egg Replacement (I used Bob’s)
  • 1 Tsp Vanilla Extract
  • 2 Cups Unsweetened, Unflavored Almond Milk (I used Almond Breeze 30 Calorie Original)
  • 1 Cup Fresh Blueberries, Rinsed and Drained

Prepare egg replacement according to package directions; set aside to thicken.  In a large bowl, whisk together dry ingredients.  Hollow out the center of the dry ingredients and add the wet ingredients all at once (except blueberries).  Fold wet ingredients in gently until well incorporated then gently fold in the blueberries.

Pour 1/3 cup batter for each pancake onto a heated non-stick skillet or griddle.  Cook on medium until the edges are dry and bubbles are forming over the face of the batter – approximately 5 minutes.  This batter is a little thick, so I chose to cook on medium and cook them a little longer to ensure they were cooked through.  The thicker batter will help you get a taller pancake however, so just take your time, it’s only a couple of minutes more.  Resist the temptation to pat them down with your turner!  Flip and cook through, approximately 5 minutes more.

Serve hot with vegan butter, pure maple syrup or topping of your choice.  Enjoy!


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