July is National Blueberry Month, so we’re celebrating with these awesome blueberry pancakes made
from scratch, along with a perfect scoop of NO BULL Blueberry Pie ice cream – a perfect fun breakfast
for a vegan with a sweet tooth!
INGREDIENTS:
2 cups all-purpose flour
2 tbsp. baking powder
1-2 tbsp. brown sugar
1 tsp. salt
2 eggs (we like this egg alternative JUDEE’S VEGAN EGG REPLACER.)
1 ½ cups milk alternative (unsweetened cocnut, oat or almond milk.)
¼ cup olive oil
1 tps vanilla extract
2 cups fresh blueberries
For frying: Coconut Oil or oil spray of choice.
DIRECTIONS:
Whisk together all the ingredients, folding in the blueberries once the mixture is combined.
Note: a few lumps are fine.
Pre-heat skillet/pan to medium-low.
Spray or grease hot pan with oil.
Cook about ¼ cup of batter for 1-2 minutes. You’ll see the mixture bubble up, then stop bubbling. When
it seems like the bubbles are still, you can flip the pancake. Cook till brown on both sides.
Serve hot with a generous scoop of NO BULL Blueberry Pie ice cream.
Feel free to add whipped cream, powdered sugar, syrup or any other add-on of choice.