These vegan pancakes are HEARTY! They’re filled with blueberries, walnuts, and oats to give you a special breakfast treat.
Author:Alexa [fooduzzi.com]
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:2 servings
Category:Breakfast
Method:Griddle
Cuisine:American
Diet:Vegan
Ingredients
3/4 almond milk
1 Tbsp. vinegar
1 Tbsp. ground flax
2 and 1/2 Tbsp. water
3/4 cup all-purpose flour
1/4 cup rolled oats
2 Tbsp. brown sugar
1 and 1/4 tsp. baking powder
1/2 tsp. baking soda
1 and 1/2 tsp. cinnamon
pinch salt
2 Tbsp. vegan butter, melted (oil would probably work too!)
1/4 cup chopped walnuts
1/2 cup frozen blueberries
Instructions
Mix your almond milk and vinegar together in a small bowl or measuring cup. This will be your homemade “buttermilk.”
Whisk together your ground flax and water. This will be your homemade flax egg.
Add flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl. Whisk to combine. Add your “buttermilk,” your flax egg, and your melted vegan butter, and mix until almost combined. Add your walnuts and blueberries, and mix until smooth (being careful not to over-mix though!).
Heat a non-stick pan over medium heat. Melt a little vegan butter and add 1/4 cup of batter to the pan. Allow bubbles to form and pop and then flip, taking care not to burn. If the pancakes are too dark, turn the temperature down a bit. Cook on the other side until golden, and then move to a plate so you can continue cooking your pancakes. I got 7 total.
Serve with vegan butter, extra walnuts, and a big glug of maple syrup!
