Today’s recipe for Vegan Pancakes comes from the website VegKitchen with Nava Atlas. Nava started sharing her Vegan recipes back in 1984 when her first book, Vegetariana, was published. Enjoy this variation on basic pancakes that will satisfy even the trickiest of taste buds. This recipe is from Nava Atlas, who you can learn more about here. (Photo by Evan Atlas.)
Serves: 4 to 6
- 1¼ cups whole wheat pastry flour
- ¾ cup quick-cooking rolled oats (oatmeal)
- ¼ cup oat bran or wheat germ (or just use more oats)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of ground nutmeg
- 2 tablespoons ground flaxseeds, optional
- ¾ cup nondairy yogurt (coconut yogurt is great in this)
- 1 to 1¼ cups unsweetened nondairy milk, or as needed
- 1 cup fresh or frozen wild blueberries
- Vegan buttery spread (such as Earth Balance)
- Pure maple syrup or all-fruit preserves
- Combine the first 6 (dry) ingredients in a mixing bowl, plus the optional flaxseeds. Stir together well.
- Make a well in the center and pour in the yogurt and nondairy milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Don't overbeat.
- Place the blueberries in a small bowl and sprinkle with flour until they are lightly and evenly coated (this will help prevent the pancakes form turning completely blue). Gently stir them into the batter.
- Heat a nonstick griddle or a large, nonstick skillet that has been lightly coated with vegan buttery spread. Ladle on the batter in amounts enough to form 3- to 4-inch pancakes. Cook on both sides until golden brown. Serve hot with maple syrup or preserves.
Do You Love This Vegan Pancakes Recipe?
If you like this recipe for Vegan Pancakes, you can find more recipes like it in Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas which you can purchase here.