Vegan Blueberry WHOLE-WHEAT PANCAKES

When late spring/early summer comes around, I get excited about making all things berry—whether it’s blueberries, raspberries, or strawberries. These blueberry pancakes are absolute comfort and fluffiness on a plate and are the best way to kick-start your morning! While I don’t often use whole-wheat flour, I enjoy combining it with blueberries to create these deliciously thick pancakes. Plus, I love making most of my pancakes vegan for a nice break from dairy. Instead of using melted vegan butter in the batter, you can substitute the same amount of coconut oil, avocado oil, or grapeseed oil. Tip: For the best browning of the pancakes, use a minimal amount of vegan butter. I like to wipe the greased skillet with a paper towel, leaving just a light coating of butter.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large bowl, whisk together the flour, oats, baking powder, cinnamon, nutmeg, and salt. Set aside.

Step 2

2. In a medium-size bowl, whisk together the buttermilk and butter until well combined and the mixture thickens. Add the vanilla extract and agave and whisk until just combined.

Step 3

3. Add the wet ingredients to the dry ingredients and stir using a rubber spatula until just combined. Do not overmix. The batter will be quite thick but still pourable. Fold in the blueberries until evenly incorporated.

Step 4

4. Preheat a griddle or a large skillet over medium-high heat, then lightly coat the pan with vegan butter. When hot, scoop ½ cup of the batter onto the griddle (or into the skillet). Repeat, making as many pancakes at once as you can comfortably fit on the griddle (or in the skillet) without crowding them; if using a skillet, I don’t recommend cooking more than two at once.5. Cook the pancakes until the tops begin to bubble, about 2 minutes, then carefully flip over each pancake. Gently press down on the pancakes to ensure that the centers cook through fully and cook for another 1 to 2 minutes, or until golden brown on the undersides.

Step 5

6. Repeat Steps 4 and 5 with any remaining batter, regreasing the griddle (or skillet) with additional butter after each batch. You should have a total of 6 pancakes.

Step 6

7. To serve, divide the pancakes between two plates. If desired, top with fresh blueberries, chopped walnuts, mint leaves, and a light drizzle of maple syrup.