Simple and fluffy vegan blueberry pancakes, all you need is a bowl, an oven-safe tray and the simplest pantry toppings.
Pancakes taste great, but cooking is a bit difficult because they are difficult to flip, especially when you don't have a non-stick pan.
However, this lightweight, easy-to-bake pancake gives you all the fluffy delicacies of a traditional pancake while the work and stress are reduced many times over.
Regular flour, whole flour or whole wheat flour.
Vegetable milk. Any type will do!
baking powder
vegetable oil. With olive oil, but sunflower oil or any other liquid oil will do.
Coconut sugar or common sugar
Salt (optional)
The taste of cinnamon and nutmeg makes them give pancakes a real "bakery" smell and feel! (Optional)
You can find the freshest blueberries.
If you're looking for a less refined pancake that's mostly made from oats and whole foods sweeteners, see Baked Vegan Pancakes and Plums.
Now, you don't need to use ingredients from animal sources to make pancakes. We used baking powder. This will wake up the pancake dough and increase its volume!
Simply add all the dried ingredients to a bowl and stir until there are no large pieces. Add wet ingredients and stir until as smooth as possible. There may be some clumps, but as long as it's not dry flour clumps, that's fine.
Once the batter is ready, add some blueberries!
Now you can pour all the batter into the oven tray without having to pour the batter into the frying pan. I use cast iron pots, but you can use a regular pot (as long as there are no plastic handles) or round or rectangular casserole dishes.
Then start baking! This takes about 20 minutes.
As with traditional pancakes, you can stack these pancakes and drizzle with maple syrup. My favorite pancake pairings are:
Fresh fruit that is naturally soft like a berry
Stewed apples, pears and other fruits
Creamy stuff like coconut yogurt or ice cream
Syrups like maple sugar, coconut or barley malt syrup.
Hope you enjoy this recipe!
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Course: Breakfast
Serving Size: 4 servings
2 1/2 cups (250 g) plain whole wheat flour
1/4 cup (40 g) plain sugar or coconut sugar
1 tablespoon (8 g) baking powder
A pinch of salt, powdered cinnamon and vanilla extract, flavourable
1 1/2 cups (375 g) vegetable milk, such as almonds, soy or coconut
3 tablespoons (45 g) Light vegetable oil, such as sunflower or rapeseed
1 cup (150 g) fresh blueberries
Coconut yogurt
Preheat oven to 180°C (350°F).
Add all dry ingredients to a mixing bowl and stir until there are no clumps. Add all the milk and oil, then stir and mix until even. The batter should be thick but pourable (just like a typical pancake batter). Add the small blueberries.
Pour the pancake batter into a seasoned cast iron pan or oven-safe casserole dish.
Bake the pancakes for 20 minutes until the fork can be inserted into the middle, then clean it up.
Top the pancakes with coconut yogurt and the remaining blueberries. Enjoy now!