Happy Saturday everyone! I’ve got a delicious Vegan Blueberry ‘Buttermilk’ pancake recipe ready for you to kick off the weekend. If you like your pancakes american style – light and fluffy and soaking up all the maple syrup – then these will be right up your alley!
When I went vegan, pancakes where one of the foods I thought I’d never be able to eat again. Especially since we call them ‘Eierkuchen’ meaning ‘egg-cakes’ in Germany.
Turns out you don’t need eggs to make ‘egg-cakes’ at all (or milk and butter for that matter!).
And I didn’t even have to give up buttermilk pancakes which I remember so fondly. I spend many cold Canadian winter mornings eating stacks of them before college.
Stirring some white wine vinegar or lemon juice in unsweetened soy milk until it thickens and curdles makes a great vegan buttermilk substitute for cakes, pies, cookies and pancakes.
Enjoy your breakfast!
- 1 ½ cups flour
- 1 Tbsp baking powder
- 2 Tbsp sugar
- 1 ½ cups soy milk
- 1 ½ Tbsp white wine vinegar
- 1 ½ Tbsp oil
- 2 cups blueberries
- 1 can coconut milk or cream
- Stir the vinegar into the soy milk until the milk begins to thicken and curdle.
- In a mixing bowl combine the flower, baking powder and sugar and stir.
- Add the vinegar-soy-milk mixture (vegan buttermilk) and the oil and mix until you have a smooth batter.
- Oil a pan and pour some of the batter in the hot pan. Sprinkle blueberries on the uncooked side of the pancake and flip once the pancake starts to form small bubbles.
- Bake until both sides are a light gold-brown.
- Whip the firm part of the coconut milk into a whipped cream.
- Top the pancake stack with coconut whip, blueberries and maple syrup.