When I think of pancakes, I think of fluffy, healthy, and easy-to-make. My little boy loooves pancakes. So aside from my greek yogurt pancakes, these vegan pancakes are as delicious and super easy to whip up for your little picky eaters. And it’s topped with a tangy blueberry sauce to make it the perfect morning treat!
These pancakes are
WHOLESOME & DELICIOUS
You can prep these earlier in the week, pop in the freezer and reheat in the toaster for a quick breakfast on busy mornings or for lazy weekends.
Once you try making pancakes from scratch, you’ll never again want to go back to those boxed instant mixes which often have artificial ingredients. Homemade is always better!
TIPS TO MAKE IT FLUFFY:
Add vinegar. Most fluffy pancake recipes call for buttermilk. Since this is vegan, I substituted that with apple cider vinegar + nut milk. So don’t skip this ingredient unless you want flat pancakes.
Let the batter sit for a few minutes before cooking. Another technique I’ve learned after making so many pancakes is to let the batter sit on your counter for at least 5-7 minutes before you start cooking. This also allows the vinegar mixture to also do it’s magic for that fluffiness factor.
Don’t flip it too soon. When’s the best time to flip the pancakes? Once you see those little bubbles or holes forming on the batter, flip it. Make sure to also have your griddle and pan at the right temperature. I usually cook them at medium heat and I lower it a bit once I flip the pancakes.
- 1 cup whole wheat flour
- 1 tablespoon raw cane sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup unsweetened nut milk (almond or cashew)
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- coconut oil for cooking
- 1 cup fresh or frozen blueberries
- 1 tablespoon pure maple syrup
- 1 teaspoon lemon zest
- 1/2 tablespoon fresh lemon juice
- In a bowl, mix the flour, salt, sugar and baking powder.
- In another bowl or a pouring cup, whisk the milk, vanilla extract, and vinegar. Pour the wet into the dry. Let the batter sit for 5-7 minutes.
- Heat a griddle or non-stick pan. Add about a teaspoon of coconut oil. Scoop about 1/4 cup batter onto the pan. Let it cook for 2-3 minutes or until bubbles form on top. Flip the pancakes. Cook for another minute or two.
- For the blueberry sauce, combine the blueberries, maple syrup, lemon zest and juice in a saucepan. Let it come to a boil then lower down the heat. Simmer the sauce for about 4-5 minutes until blueberries start bursting and sauce thickens.
- Top the pancakes with the sauce and more maple syrup. Enjoy while warm.
If you make this recipe, make sure to leave a comment below and use hashtag #thefitfoodiemommy if you share it in social media. Hope you enjoy these pancakes as much as me and my family did.