Who doesn't love pancakes?! Naturally sweetened with fruit and love, these vegan pancakes are so dense, thick, and delicious, they are sure to be a hit among the whole family. My 4 year old even eats them without any syrup! And there is always plenty of leftovers, so these pancakes are usually a staple in school lunches.
Vegan Pancakes (with Blueberries!)
Makes 10-12 pancakes
1 cup whole wheat pastry flour
1 cup all purpose flour
1/3 cup rolled oats
2 Tbsp chia seeds (I use white for best color)
1 Tbsp baking powder
2 ¼ cups nondairy milk
1 tsp vanilla extract
1 cup fresh or frozen blueberries
Combine flours, chia seeds, and baking powder in a large bowl, and mix. Add milk and vanilla and mix in with dry mixture. Fold in blueberries.
Very lightly oil a non-stick frying pan (I use coconut oil) and heat to medium temperature. Use the 1/3 cup to place batter on frying pan (I find this gives the perfect size pancake). Flip pancake when top starts to bubble and edges start to become slightly crisped.
Download the printable PDF for this recipe HERE.
Did you make these pancakes? Post on Instagram and tag #plantifulpowermom