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Vegan Pancakes

by Ellie Holland • from the video 6 Amazing Dairy-Free Breakfasts


for 6 servings

Blueberry Syrup

  • ½ cup
    sugar (100 g)
  • ½ cup
    water (120 mL)
  • 1 cup
    blueberry (150 g)

Pancake Batter

  • 1 ½ cups
    flour (180 g)
  • 1 tablespoon
  • 2 tablespoons
    baking powder
  • 1 salt, pinch
  • 1 ¼ cups
    soy milk (300 mL)
  • 2 tablespoons
  • oil, for frying



Under 30 min

  1. Prepare the blueberry syrup by combining the sugar, water, and blueberries in a small saucepan over medium heat.
  2. Bring to a boil and then reduce until you have a deep blue, syrup-like consistency. Set aside.
  3. For the pancakes, mix together the flour, sugar, baking powder, and salt.
  4. Whisk in the soy milk and oil until you have a smooth, creamy batter.
  5. Heat some extra oil in a frying pan and pour the batter into the frying pan.
  6. Fry for a few minutes on each side until golden brown.
  7. Serve with the blueberry syrup.
  8. Enjoy!




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