Vegan Buttermilk Blueberry Pancakes

A plant-based take on the classic buttermilk pancake recipe that is worthy of real Canadian maple syrup

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Buttermilk Blueberry Pancakes

For most people, nothing is more idyllic or familiar on a slow, lazy weekend than a giant stack of light and fluffy pancakes, spotted with sweet bursts of purple blueberries. Even though most pancake recipes use eggs, you might be shocked to learn that they aren’t necessary at all. I know I was — I almost felt like my whole childhood had been a lie! There are so many egg substitutes for baking. My plant-based recipe uses baking powder and baking soda to leaven, doing the exact same job that eggs would have done. Make sure to smother your stack with pure Canadian maple syrup.

Makes 8-10 pancakes

Recipe Ingredients

  • 2 1/4 cups unsweetened almond milk
  • 1/2 cup fresh blueberries
  • 1/4 cup melted deodorized coconut oil or virgin coconut oil
  • 2 Tbsp. unpasteurized apple cider vinegar
  • 1 Tbsp. freshly squeezed lemon juice
  • 1 1/2 tsp. pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup quick rolled oats
  • 2 Tbsp. sugar
  • 1 1/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • Vegetable oil, for cooking
  • Maple syrup, for serving

Recipe Directions

Preheat the oven to 200° F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the almond milk, blueberries, coconut oil, apple cider vinegar, lemon juice, and vanilla. Set aside so the vinegar and lemon can slightly curdle the milk, about 5 minutes. Using the whisk or the back of a wooden spoon, gently mash some of the blueberries to release their flavour.

In another medium bowl, whisk together the all-purpose flour, whole wheat flour, oats, sugar, baking powder, baking soda, and salt.

Add the almond milk mixture to the flour mixture and stir to combine. You do not want to overmix the batter, or the pancakes will be tough. A few lumps in the batter are okay.

In a medium frying pan, heat just enough vegetable oil to coat the bottom of the pan over medium heat. Add ¼ cup of batter for each pancake to the pan. Cook the pancakes until bubbles form around the outside and they are golden brown on the bottom, 4 to 5 minutes. Flip and continue to cook until golden brown on the other side, 4 to 5 minutes. Transfer to the prepared baking sheet and keep warm in the oven while you cook the remaining pancakes. Serve with maple syrup.

Nutrition facts per pancake (without syrup): Calories 194; protein 4 g; fat 7 g; carbs 27 g.

Excerpted from The Classics Veganized: Over 120 Favourite Comfort Food Recipes for a Vegan Lifestyle by Doug McNish. Copyright © 2020 Doug McNish. Published by Penguin Canada ®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.


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