Tuesday, April 5, 2011

Fluffy Vegan Blueberry Pancakes a la 'Pulp Fiction'

"Zed's dead, baby. Zed's dead".

I had a bit of a pancake disaster. It took three goes to make this super fluffy, amazing pancake batter. The first one saw me put too much baking powder in and when I added the wet ingredients, the whole kitsch-en near darn exploded. The end result was worth it.
The first time I saw Pulp Fiction, I was slightly disturbed by seeing Bruce Willis naked. I was in high school and my eyes were not ready for such a sight. However since that fateful event, I have always idolised Blueberry Pancakes.
Of course, you don't have to add blueberries. You can add whatever you like. It's your breakfast. For savoury pancakes, omit the sugar. You could maybe even add, oh, I dunno. Mushrooms maybe? Opps... there I go again.

Recipe feeds 2-4, depending on how hungry you are.
Time: About 20 minutes from start to finish.

  • 1 cup of plain flour.
  • Half a tablespoon of baking powder.
  • A very small pinch of salt
  • Two tablespoons of raw sugar or rice syrup.
  • One cup of your favourite vegan milk (I used oat milk today).
  • One teaspoon apple cider vinegar.
  • One tablespoon Sunflower oil.
  • Half a cup of fresh or frozen blueberries.
  • Oil for frying.

Grab your favourite frying pan and put it on the stove on medium heat. Add the oil for frying.
In a bowl, mix through all the dry ingredients. In a separate bowl, add all the wet ingredients, not including the blueberries. Adding the vinegar gives a slight buttermilk taste. Delish.
Slowly add the wet to the dry, stirring the whole time so as to avoid any lumps. Once this is all mixed, add the blueberries and stir, watching the beautiful swirls of colour come out in the mix.

Let's get cooking! You'll know when the oil is ready to cook in by adding a very small amount of the mixture. If it looks/sounds like its cooking we're ready to rock and roll. Add some decent sized amounts to the pan. My pancakes turned out to be about the size of my palm. They do rise, don't forget.

You'll see little bubbles start to rise in the pancakes after a few minutes. This is the perfect time to flip the pancakes. Not before. Never before or you'll end up with a bit of a mess.
Once the other side is cooked, it's ready to go. Keep repeating this step until you have no more mixture left.
Top with your favourite topping or eat as is. They're so yummy and look super sexy. I'm going to take some to work tonight.

Happy Tuesday! xx


  1. mmm, it's been far too long since I made these!

  2. why sunflower oil? can I use a different oil?

  3. You can use any oil that's light, like sunflower, canola, vegetable, flax... it depends what you have in your country. Sunflower is really popular here in australia and can be bought the local supermarket cheap. You want to stay away from any of the heavier oils like olive oil, as they just won't turn out the same and olive oil has a strong, distinct flavour.

  4. I used a packet of blueberry/apple baby food in my cupboards as a substitute and used oat flour instead of plain flour. Worked out surprisingly well but quite heavy due to its oatiness