by Holladay Allen
Native Foods Cafe
Panqueques! Chances are you have all the ingredients already in your pantry, some frozen blueberries in your freezer and some maple syrup in your fridge… so let’s get to it. The ease and deliciousness of these vegan blueberry pancakes is going to make you a very happy pancake eater, promise (unless you don’t like pancakes, or blueberries… then I take back everything I just said).
The Easiest Blueberry Pancakes Ever
Makes 4 panqueques
1 cup unbleached white flour
3 TBSP sugar
1 TBSP baking powder
1/8 tsp salt
1 cup almond milk
1 cup blueberries
1. Whisk together flour, sugar, baking powder, and salt in large bowl. Slowly whisk in almond milk.
2. Coat large skillet or griddle with cooking spray, and heat over medium heat. I used zero oil/ spray and a non-stick pan… and they came out great! Pour 1/4 cup batter into hot pan, and and dot with blueberries.
3. Cook 3 to 4 minutes, or until batter begins to bubble and pancake edges start to brown. Flip, and cook 2 to 3 minutes more, or until cooked through and browned on both sides. Repeat until all pancakes are made. Store in a warm oven while finishing the rest.
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