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Whole Wheat Blueberry Pancakes

Nothing starts the day off quite like some wholesome pancakes and nothing goes better in pancakes than some deliciously juicy blueberries.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 -14 pancakes

Ingredients

Pancakes:

  • 1/4 cup sugar
  • 1 1/2 cups almond milk
  • 2 teaspoons apple cider vinegar
  • 1/2 cup coconut cream *see note
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups whole wheat flour
  • 1 cup frozen blueberries

Optional Toppings:

  • soy whipped cream
  • powdered sugar
  • maple syrup
  • extra blueberries

Instructions

  1. Whisk almond milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour). Fold in blueberries until evenly combined.

  2. Heat a griddle or large non-stick skillet over medium-low heat (you'll need it fairly low so that the pancakes don't cook too fast, about 325 degrees F [160 C]) and grease lightly. Pour about 1/3 cup batter for each pancake onto griddle and cook for 1 to 2 minutes.
  3. Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done.
  4. Serve pancakes hot with desired toppings

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.