Fluffy Vegan Blueberry Pancakes Recipe

Tags

blueberry, diet, eco-friendly, healthy foods, healthy recipe, vegan, Vegan barbeque, Vegan BBQ, vegan breakfast, vegan food, vegan recipe, vegan recipes, veganism

Saturday the weather was slightly cool but the sun was beaming with pride outside.  So, as to not shame the sun for its hard work, the husband and I decided that we would make homemade blueberry pancakes.  We have tons of blueberries from Michigan so why not, right?

Blueberry Pancakes

Serves 4 Hungry People

 

1c whole wheat flour

1c white flour

3 tbsp sugar

3 tbsp baking powder

1 tsp salt

1 tsp cinnamon, ground

2 tsp vanilla extract, optional

1 tsp almond extract, optional

2c vanilla unsweetened almond milk

3 tbsp extra virgin olive oil

1c frozen Michigan blueberries

 

Combine all the ingredients together in a large bowl, minus the blueberries.  When the consistency is all smooth but on the side of vegan milkshake thickness, fold in the blueberries.  Make the blueberry pancakes as normal.  These do puff up quite a bit so please make sure you leave enough room for them to grow on the griddle. 

Note:  The husband devoured these with a little vegan butter and maple syrup but I had mine plain.  They are very tasty either way.  Such few ingredients but it’s like eating fluffy blueberry clouds, if there were such a thing.  Then to add Traverse City Fudge Coffee, it was like going to heaven and back.  Mmmm