Simple Blueberry Pancakes
Nothing says breakfast quite like pancakes, and this is a simple and easy recipe that, I dare say, will impress anyone hungry enough to be wandering by. While these pancakes use blueberries you can substitute anything else that you want (strawberries, walnuts, blackberries, bananas) or cut out any add-ins and make a classic plain pancake…just as delicious.
- 3/4 C. alt-milk
- 2 tbsp white vinegar
- 1 C. flour
- 2 tbsp white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg substitute (we use Ener-G Egg Replacer, but you can also use a ripened banana)
- oil or cooking spray
- handfulls of blueberries (use as many as you want!)
The How To
- Combine alt-milk with vinegar in a medium bowl and set aside for about 5 minutes to “sour”. (It should start to look a little curdled.)
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg substitute and into the “soured” alt-milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with oil or cooking spray. Pour 1/4 cupfuls of batter onto the skillet. Add a hand full of blueberries and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
- (I like to have an oven pre-heated to 200 degrees so that I can keep the cooked pancakes warm while I finish the batter. You can also put your plates in the oven for a quick second to warm them up…just make sure that your dishes are oven safe!)