Baby Bloob Cakes

You won’t taste a difference in these ‘veganized’ classic, super fluffy, blueberry buttermilk pancakes! Pancakes are a great breakfast item which are easy and fun to ‘veganize’, and are a perfect stepping stone towards a more compassionate, vegan lifestyle. Nothing feels better than happily cooking up a storm in the kitchen, knowing that I haven’t harmed or stolen any lives to make my food.

This is a similar recipe to the vegan buttermilk pancakes I shared a few months or so ago, with a few improvements that made for a whole 180 on this breakfast favorite! I changed the egg substitute to carbonated water in this recipe (1/4 cup carbonated water = 1 egg) and found it improved the taste and fluffiness SO much. On the road to fluffier pancakes, I improved slightly upon the combining process for a more scrumptious batter. Of course, I also threw in some blueberries because I so love the freshness explosion tucked into the golden batter.

The difference between using coconut oil and vegan butter is slight, but coconut oil is a common substitute for butter. Vegan butter has a thicker more similar consistency to butter, so it more closely mirrors the texture of non-vegan pancakes. This being said, the taste is not noticeably impacted when using coconut oil rather than vegan butter, if anything, it is slightly better for pancakes, with a delicate hint of coconut. I personally enjoy using coconut oil over vegan butter when I can, especially for dessert recipes because it is more natural with cleaner ingredients, more health benefits, and I enjoy the hint of coconut. 


Makes: 8 servings – Preparation Time: 5 minutes – Cook Time: 5 minutes

Ingredients: 

Directions: 

  1. In large bowl, sift flour, baking powder, salt, and sugar
  2. Melt the coconut oil (or vegan butter)
  3. In a medium bowl, whisk plant milk, melted coconut oil/vegan butter, and carbonated water 
  4. Make a well in the center in the dry ingredients bowl and pour the wet ingredients into the well, whisking together to form batter
  5. Toss the fresh blueberries into the mix and gently fold them into the batter 
  6. Heat coconut oil in a flat pan over medium high heat 
  7. Scoop batter onto pan and cook until both sides are golden brown 
  8. Enjoy with some more blueberries and orange juice if desired! 

Tip: To achieve the crispy edges on the pancakes, tilt the pan while pancake has just begun cooking so the oil surrounds the entire circumference of the pancake 

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