Delicious and super simple vegan pancakes!

Before I became vegan, on winter weekend mornings, we used to eat pancakes filled with either caramelized apples or blueberries. I missed eating them, until my friend Robin sent me this amazing vegan pancake recipe. The pancakes are better than the non-vegan ones: fluffy, light and delicious, really!

So here is the recipe (with a few minor modifications and short-cuts I’ve made):

Makes enough for two humans plus an extra for dogs.

 Ingredients

 Dry:

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 3 1/2 teaspoons baking powder

Wet:

• 1 1/4 cups soy or almond milk, with 1 teaspoon apple cider vinegar stirred into it, left to sit for about 15 minutes in a warm place (or warmed in the microwave for about 15 seconds), it should curdle
• 1/4 cup soy or almond milk mixed with 1 tablespoon egg replacer (optional)
• 3 tablespoons melted Earth Balance (vegan) butter*
• 1 teaspoon vanilla

 * If you can’t find vegan butter where you live, try melted coconut oil.

Extra:

About 3/4 cup fresh, or defrosted frozen, blueberries

 Preparation

• Combine dry ingredients together in a food processor.
• Mix wet ingredients into the dry ones in the food processor, till well combined.
• Oil nonstick griddle with more Earth Balance butter.
• Pour 1/4 cupfuls of batter onto the griddle.
• Sprinkle each with blueberries into the raw batter.
• Cook until bubbles appear on the surface.
• Flip and cook until golden brown.

Add your favorite fruit, pour syrup, chew!

 If you try this recipe, please let me know how it turned out! Leave a comment below and share on social media.