Fluffy, pillowy pancakes, without eggs or dairy, with fresh blueberries that burst with every bite. The secret? Apple cider vinegar reacting with baking soda, creating that airy texture impossible to distinguish from the traditional version. Served with maple syrup and coconut butter.
Ingredients
- 200g oat flour (or all-purpose)
- 240ml almond milk
- 1 tbsp apple cider vinegar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 150g fresh blueberries
- A pinch of salt
Directions
- 1
Mix almond milk and apple cider vinegar, let rest 5 minutes to create vegan "buttermilk."
- 2
In a bowl, combine flour, baking powder, baking soda and salt.
- 3
Add maple syrup, melted coconut oil and vanilla to the buttermilk. Mix well.
- 4
Pour the wet ingredients over the dry, mix until just combined (a few lumps are fine).
- 5
Heat a non-stick pan over medium heat. Pour about 80ml of batter per pancake.
- 6
Drop blueberries onto the pancake, cook until bubbles form, flip and cook the other side. Serve warm.