This morning I made some delicious whole wheat blueberry buttermilk pancakes that I just had to share. Light, fluffy and delicious! A perfect way to start the day!
Whole Wheat Blueberry Buttermilk Pancakes
Makes 4-5 pancakes
- 2 1/4 cups whole wheat flour
- 2 tablespoons baking powder
- 1/4 teaspoon fine sea salt
- 1 flax egg (2 tablespoons ground flaxseed + 3 tablespoons warm water)
- 2 cups vegan buttermilk (see below)
- 1/4 cup sunflower oil
- 2 teaspoons pure vanilla extract
- 1 cup fresh or frozen blueberries
Vegan Buttermilk How-To
To make 1 cup of vegan buttermilk, place 1 tablespoon of apple cider vinegar or lemon juice in a 1-cup measuring cup. Add the milk to the measuring cup, filling it all the way to equal 1 cup. In this case you will need 2 tablespoons of apple cider vinegar or lemon juice and enough milk to fill a liquid measuring cup to equal 2 cups.
- Heat a medium non-stick skillet on medium heat.
- Combine the flour, baking powder, and sea salt in a medium mixing bowl.
- In a small dish, whisk together the ground flaxseed and warm water to make your flax egg. Set aside for a few minutes to thicken.
- Place the vegan buttermilk in a small mixing bowl along with the sunflower oil and vanilla. Add the flax egg to this mixture as well. Whisk together until smooth and then add the blueberries.
- Pour the wet ingredients into the medium mixing bowl with the dry ingredients and mix until just combined, careful not to over-mix the batter.
- Place a small amount of vegan margarine in the heated skillet. Pour about 3/4 cup of the batter into the pan and cook the pancake 3–5 minutes, until small bubbles start to show through the batter. Flip the pancake over and cook a few minutes more. Continue to make 4 or 5 pancakes. Serve with dairy-free margarine and pure maple syrup.
I have to say, those look SO yummy. And I’ve been trying not to ask, but when will your cookbook be out? I can hardly wait!
Thanks Mia! 🙂 Well, there have been MANY bumps in the road, but I am hoping end of December/early January for sure.
Ok, good. My dad’s birthday is January 9, so–fingers crossed–it could be ready by then!
It is the printing/shipping that takes so long. I am done my part now, just waiting. I wanted them by Christmas, but sadly, I will not have them by then. January for sure. Date to be determined. 🙂
So yummy, Tiffany!
Looks yummy! Happy weekend.
You too Kim! 🙂
Yummy!!! Can’t wait to buy some blueberries and try these!
Tiffany,what do I have to do to substitute baking soda, I know they r crucial in cakes, but can I leave it out in this. I wanna make this for my 1 year old n me for breakfast. Any alternatives? Also, can I use banana instead of flax? What do u reckon?
I personally wouldn’t leave out the baking powder because I think that they would be too flat and runny, but you could definitely try if you want to . Banana should be alright in place of flax for the egg. 1/2 a banana mashed or 1/4 cup mashed banana will replace the flax egg.
Yeah I use banana as a flax replacer in my cakes when I don’t want to use flax meal. I might try a few without baking soda n see how they turn out. Will make this
Tomorrow for brekky! Thanks a ton
These came out delicious! I chopped the blueberries in half and then mixed them with 1/8 cup sugar in the raw to set a while in a bowl before mixing them into the batter (to make the blueberries sweeter). I was wondering how thick your batter turns out? Mine was on the thick side where I had to push the batter out a little when just hitting the pan to make it more circular and spread it out.
Yes, the whole wheat pancake batter turns out rather thick. Just spread the out, or add more milk if you want them thinner and less fluffy.
What type of milk do you tend to use?
I use unsweetened almond milk or soy milk. 🙂