Mobys Vegan Blueberry Pancakes Food

VEGAN BLUEBERRY PANCAKES

Vegan Blueberry Pancakes image

Make and share this Vegan Blueberry Pancakes recipe from Food.com.

Provided by x_Gaz

Categories Breakfast

Time 30m

Yield 10 4-inch pancakes

Number Of Ingredients 10

Ingredients

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
2 tablespoons canola oil, plus oil for the pan (or any kind of mild-tasting veg oil)
1/3 cup water
1 -1 1/4 cup plain soymilk
1 teaspoon vanilla extract
2 tablespoons pure maple syrup
1 cup blueberries

Steps:

Oil a large skillet and preheat over med/high heat for about two minutes.
Sift together the flour, baking powder, salt, and cinnamon, if using.
In a separate bowl, combine the other ingredients.
Adding wet ingredients to the dry, fold in the blueberries; mix until just combined.
Do not over mix or the pancakes will be tough; a couple of lumps are okay.
Cook pancakes until browned on the bottom and bubbles form on the top, about 4 minutes. Turn the pancake over and cook until the bottoms are browned and the pancakes are barely firm to touch.
Transfer to the plates, and repeat until the rest of the pancake mix is used.

Nutrition Facts : Calories 115.3, Fat 3.4, SaturatedFat 0.3, Sodium 202.5, Carbohydrate 18.6, Fiber 0.9, Sugar 5, Protein 2.5

TODD'S FAMOUS BLUEBERRY PANCAKES

Todd's Famous Blueberry Pancakes image

My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.

Provided by Alison

Categories Breakfast and Brunch Pancake Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

Ingredients

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 ¼ teaspoons white sugar
1 egg
1 cup milk
½ tablespoon butter, melted
½ cup frozen blueberries, thawed

Steps:

In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g

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