These fluffy vegan pancakes without bananas are actually very easy to make. They are also delicious. You don’t have to be vegan to enjoy them. We will make them with blueberries but you don’t have to (although I highly recommend you do). The batter works great on its own. You could also substitute the blueberries and add vegan chocolate chips. Yum!
We are going to start by rolling our blueberries in some flour to coat them. Then we will make a sort of ‘buttermilk’ by adding vinegar to plant based milk. I used oat milk for this recipe. The vinegar will make these pancakes fluffy and you will never know that they have vinegar in them. After that we will mix everything together and cook our fluffy vegan pancakes.
As the title suggests, these are not the vegan pancakes made with bananas.
This is what you are going to need for these fluffy vegan pancakes without bananas –
Makes 5 to 6 pancakes
1 cup (190 grams) blueberries
1 cup (81 grams) plant based milk of your choice (I used oatmeal)
1 tablespoon (14 grams) cider vinegar
1 teaspoon (5 ml) vanilla extract
1 cup (136 grams) all-purpose flour + 1 teaspoon (4 grams) for the blueberries
1 tablespoon (14 grams) baking powder
1/2 teaspoon (3 grams) salt
2 tablespoons (25 grams) organic sugar
Pure maple syrup for serving
Place the blueberries in a bowl. Add 1 teaspoon flour and coat well. Set aside.
Add the vinegar and vanilla to the cup of plant based milk. Mix in and set aside.
Mix the flour, baking powder, salt and sugar in a bowl. Mix well.
Add the milk mixture into the bowl with the flour and mix until all the flour is wet. Do not over mix. Fold in the blueberries and let the batter rest for five minutes.
Heat a small skillet. Spray a lite coat of spray oil. Once the pan is hot, reduce the heat to medium.
Spoon in the batter. Cook until the bottom is browned and you start seeing bubbles on top. Carefully flip the pancake. Finish cooking for a couple of minutes, and repeat with all the batter.
Serve with pure maple syrup. Enjoy!