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0
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minCook Time -
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minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:gluten
- Seasons:all
- Cuisines:
- Courses:brunch,breakfast
Recipe Description
Enjoy a delightful breakfast or brunch with these light and fluffy Vegan Huckleberry Pancakes. Perfectly golden on the outside, these pancakes are studded with juicy, tart huckleberries providing a burst of flavor with every bite. Ideal for a family breakfast, they are made with wholesome ingredients ensuring a nutritious start to your day.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups almond milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup fresh huckleberries
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the almond milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the huckleberries gently to avoid crushing them.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Serve warm with maple syrup or your favorite vegan toppings.
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