Minutes Prep time: 30
Minutes Total time: 30
Servings: 5
Difficulty: Intermediate
BLUEBERRY SYRUP:
2 cups fresh or frozen blueberries
1 tablespoon cornstarch
1/4 cup granulated sugar
BLUEBERRY PANCAKES:
2 cups oat milk
1 tablespoon cider vinegar
2-1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons Earth Balance® Vegan Buttery Sticks, divided use
1 teaspoon vanilla extract
Reddi-wip® Non-Dairy Whipped Topping made with Coconut Milk
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 364 mg | 36% |
| Carbohydrate | 82 g | 27% |
| Cholesterol | 0 | |
| Total Fat | 16 g | 25% |
| Iron | 4 mg | 21% |
| Calories | 506 kcal | 25% |
| Sodium | 711 mg | 30% |
| Protein | 7 g | 15% |
| Saturated Fat | 6 g | 28% |
| Sugars | 25 g | 2% |
| Vitamin C | 6 mg | 10% |
BLUEBERRY SYRUP: Stir together blueberries, 1/4-cup sugar, and cornstarch in small saucepan. Heat over medium heat. Stir until blueberries start to burst and liquid thickens slightly, about 5 minutes. Remove from heat and pour into a bowl to cool.
BLUEBERRY PANCAKES: Stir together oat milk and cider vinegar in liquid measuring cup. Whisk flour, 2 tablespoons sugar, baking powder, and salt together in large bowl. Melt 3 tablespoons Earth Balance and pour into the dry ingredients. Pour in milk mixture and vanilla and whisk pancake batter until smooth. Stir in 1/4-cup blueberry syrup.
Melt 1 tablespoon Earth Balance on an electric griddle set to medium heat (350°F). Use a silicone brush to spread it evenly. Pour 1/4-cup batter per pancake onto hot griddle and cook until tops bubble and bottoms are golden brown, about 2 minutes. Turn and cook until second side is golden brown, 1 to 2 minutes more.
Continue to melt remaining 2 tablespoons Earth Balance on griddle as you cook your pancakes. Serve these delicious vegan pancakes topped with blueberry syrup and Reddi-wip®!
Vegan Blueberry Pancakes
