Feed Your Body Friday: Vegan Blueberry Pancakes
For many people pancakes are sacred. It’s always milk, eggs, flour and, of course, butter to grease the pan. However, making pancakes without eggs, milk or butter is completely feasible, easy and absolutely delicious.
I used vegetable milk and also melted margarine, which can be replaced by oil. To make your pancakes, you must start with the dry ingredients and then gradually add the liquid.
After all your ingredients are mixed together, let the pancake batter stand for 1 hour because flour contains starch, and starch is a bit like a sponge, which swells on contact with water. To give it time to swell, we let the pancake batter rest. The goal is to have a dough that won’t break when cooked.
Vegan Blueberry Pancakes
Prep time: 5 minutes
Cook Time: 3 minutes
Serving: 10 pancakes
- 2 cups flour
- 4 tsp. cornstarch
- 2 ¾ cup vegetable milk
- 2 tbsp. sugar
- 1 tsp. vanilla
- ¾ cup blueberries
- 3 tbsp. margarine or another butter substitute for cooking
- Put the dry ingredients in a bowl and mix them with a whisk.
- Gradually add the milk, stirring, until you get a smooth texture.
- Add sugar and vanilla and leave for an hour at room temperature.
- Once the hour has passed, heat your pancake pan with margarine.
- Once the pan is hot, pour a small ladle of dough. Add blueberries.
- Heat over medium heat, checking the coloring of the pancake by lifting the edge with a spatula or knife.
- Once colored, turn over the pancake and cook everything the same.
- Serve with maple syrup if desired and enjoy!
Did you know that originally, pancakes didn’t even contain eggs, milk or butter because these ingredients were often far too rare and expensive to be able to use it? The traditional pancakes consisted of only buckwheat, salt, and water. To make your pancake vegan simply replace the eggs with a little cornstarch, and voila!
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