Blueberry Buttermilk Pancakes
Gang/Type: Breakfast
Ergibt/Yield: 1 Portion
For the batter:
  • 120 ml (1/2 cup) soy milk
  • 1/2 tsp apple cider vinegar
  • 1 tbsp oil
  • 100 g (2/3 cup) white flour - spelt or wheat
  • 1 tbsp vanilla sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • blueberries
  • maple syrup
  1. Pour the soy milk and apple cider vinegar in a big screw top jar, shake and let curdle. Then add the rest of the batter ingredients and shake well until smooth.
  2. Heat a big non-stick pan to medium heat and pour in the batter in small portions. Add a few blueberries to each pancake. When the uprising bubbles burst or the surface appears dry, flip the pancakes and let the other side brown. Then remove from the pan and stack on a plate. Continue until all batter is used.
  3. Arrange a few blueberries on top of the pancake tower and drizzle over maple syrup.
I bake the pancakes without any fat in my non-stick pan. While I am baking the pancakes, the others wait patiently on a plate in the oven at 50° C (120° F), so they don't get cold.
Recipe by Blueberry Vegan at