Fluffy Vegan Pancakes with Blueberry Sauce
Servings: 6 pancakes
These healthy pancakes are dairy-free, vegan and topped with a tangy blueberry sauce.
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Ingredients
- 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
Blueberry sauce
- 1 cup fresh or frozen blueberries
- 1 tablespoon pure maple syrup
- 1 teaspoon lemon zest
- 1/2 tablespoon fresh lemon juice
Instructions
- 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.
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