Fluffy Cinnamon & Blueberry Pancakes - Vegan
I make homemade blueberry pancakes from scratch just about every single weekend. I absolutely LOVE them. It makes the weekend mornings special when I can get up early, brew some piping hot coffee, and make something homemade for me and Matt to eat together. The weekend mornings are a time where we slow down.
I am an early riser by nature so I love getting up before the sun to play with the pets, edit photos, and get a head start on recipe making in the kitchen. It's my, "me time". I find that I'm extremely productive when I get up before sunrise and it just makes my day that much better in general as I know I have already accomplished things I needed to do.
For this recipe I used my $30 Presto Electric Ceramic Griddle. It's non stick, lightweight, easy to clean, and great for cooking lots of things especially pancakes! It was a wedding gift and is one of our most used items we received. Highly recommend.
Lately I have discovered a secret weapon to upping my pancake game: using coconut milk (original) in the batter.
I usually use almond milk (unsweetened vanilla) but I've seen a difference in flavor using the coconut milk. It's a little creamier than the almond milk so it makes the pancakes taste even better in my opinion.
I love topping my pancakes with banana slices, some shredded coconut flakes, and of course maple syrup! Yummy!
Fluffy Cinnamon & Blueberry Pancakes Recipe (Vegan / Dairy Free / Plant Based)
Makes 7-8 medium pancakes
1 cup all purpose flour
1 T baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup coconut milk (original)
2 T maple syrup
2 T coconut oil (melted)
1/2 tsp vanilla
1 cup fresh blueberries
optional toppings: maple syrup, banana slices, and shredded coconut
1. In a large mixing bowl, add dry ingredients: flour, baking powder, cinnamon, nutmeg, and salt. Stir well.
2. Add wet ingredients next: coconut milk, maple syrup, coconut oil and vanilla. Stir well again.
3. Fold in the blueberries until well coated. Set aside.
4. Preheat a large nonstick griddle to 375 F.
5. Scoop out 1/3 cup scoops of batter and pour onto hot griddle leaving a few inches between each pancake.
6. Once you start seeing bubbles come through, flip it! It should be golden brown.
7. Let the other side cook 1-2 minutes more. You know it's ready when the blueberries pop and juice comes out.
8. Serve immediately with your favorite toppings.
You can also refrigerate or freeze any leftovers.
And of course, watch my awesome video tutorial below of how I made these delicious pancakes.
I put a lot of effort into each video so if you like watching them too, please leave a comment below and subscribe to my channel.
Music: ES_Rue Crémieux by Tomas Skyldeberg @ www.epidemicsound.com