PLANT BASED PANCAKES

Fluffy Vegan Blueberry Cinnamon Pancakes

Start your morning with these soft, plant-based pancakes bursting with juicy blueberries and a warm hint of cinnamon. Perfect for a cozy weekend brunch or whenever you want a little sweet comfort!

Ingredients:

• One and a half cups all-purpose flour

• Two tablespoons sugar (coconut or cane)

• One tablespoon baking powder

• Half a teaspoon baking soda

• One teaspoon ground cinnamon

• A pinch of salt

• One and a quarter cups plant-based milk (almond, oat, soy—your choice!)

• Two tablespoons melted coconut oil or vegetable oil

• One teaspoon vanilla extract

• One cup fresh or frozen blueberries

Instructions:

1- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.

2- In a separate bowl, mix the plant-based milk, melted coconut oil, and vanilla extract until combined.

3- Pour the wet ingredients into the dry ones and gently stir until just combined—don’t overmix; a few lumps are okay.

4- Fold in the blueberries carefully.

5- Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.

6- Pour about a quarter cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about two to three minutes, then flip and cook another two minutes or until golden.

7- Serve warm with maple syrup, extra berries, or your favorite toppings.

Tip: For extra fluffy pancakes, let the batter rest for five minutes before cooking. This gives the baking powder time to activate, making each bite light and airy. And if you’re using frozen blueberries, toss them in a bit of flour before folding in to keep them from sinking to the bottom.

#stayinspired