Yesterday morning I woke up early so that I could make myself some yummy puffy pancakes for breakfast. It’s been a pretty packed summer- I haven’t had too much time to cook or bake, and if I do, it’s late at night when I am tired.
I always feel super awesome after eating these. This is one of my favorite vegan pancakes recipes, the pancakes turn out light and fluffy, and you can add any fruit and they’ll turn out delicious. They’re not very sweet themselves, but with added agave/maple syrup, or just plain with the added fruit, these are phenomenal.
Blueberry Fluffy, Puffy Pancakes:
Ingredients:
⛅ 1 1/2 cups Whole Wheat Flour
⛅ 3 1/2 tsp baking powder
⛅ 2 Tbsp vegan sugar
⛅ 1 tsp salt
⛅ 2 tsp apple cider vinegar
⛅ 1 cup alternative milk
⛅ 1 Tbsp ground flaxseeds
⛅ 1/2 cup water
⛅ 3 Tbsp canola/ coconut oil
⛅ 1 tsp vanilla
⛅ 1~2 cups blueberries or other seasonal fruit (raspberries, blackberries, bananas)
*Optional: Can add nuts, or oats. If you do, just add a little more alt milk to batter.
El Instrucciones:
In a large bowl sift together flour, salt, sugar, and baking powder. Make a well in center of mixture.
Measure milk into cup and add vinegar and ground flaxseed, using a fork to whisk the ingredients until foamy.
Pour the milk mixture into the center of dry ingredients. Add water, vanilla, canola oil, using a fork until the mixture forms a thick, lumpy batter. Don’t over mix. Fold in berries, nuts, or oats.
Preheat your pan or skillet over medium-low heat. Spray, and pour about 1/4 cup size batter onto skillet. Cook until bubbles start to form. Flip, and then once more, until pancake is cooked through.
Enjoi!
À la Vegan 