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Total Time
15mins
Prep 5 mins
Cook 10 mins

We have these every Saturday morning at our house. So simple and fast, these are a nice change from cereal all week! Serve with pure maple syrup and a hot cup of strong coffee.

Ingredients Nutrition

Directions

  1. Mix together flour, baking powder and cinnamon.
  2. Add soy milk and blueberries and stir gently until "just mixed".
  3. If the batter is too thick or runny, add more soy milk or flour accordingly. It should be a "pancakey" consistency.
  4. Pour batter in small amounts to a warm, un-oiled, non-stick frying pan on medium heat. When edges start to pull away from the bottom of the pan and a few bubbles form on the tops, lift up a little and check to see if the pancake is turning a light golden brown. When they are, flip the pancakes over.
  5. After a few minutes, carefully make a little slit in one to see if it is cooked all the way through, and check that the second side has become a light golden brown colour.
  6. Serve hot and enjoy!
Most Helpful

1 5

These were very easy to make and use very little ingredigents which is a plus. And after reading all the great reviews I was excited to give them a try. However, I was not pleased with the taste. They have a funny aftertaste which I believe is from the baking powder. I would recommend maybe using a ts less of baking powder. Maybe that will help with the strange taste.

5 5

made these on christmas, everyone loved them.

5 5

I'm not Vegan, but I wanted an eggless pancake recipe and this worked great. Very fluffy, flavorful and really easy to make. Thanks!