Giant Vegan Blueberry Pancake
Author:A super-thick and fluffy, giant, no-flip Giant Vegan Blueberry Pancake that is melt-in-your-mouth delicious, golden, and bursting with juicy blueberries. Perfect for feeding a family without having to stand over the stove for ages and made with no eggs or milk!
Ingredients
- 2 cups (250 grams) all purpose flour , (use plain flour in the UK)
- 2 tablespoons baking powder
- 2 tablespoons white or cane sugar
- ¾ teaspoon fine sea salt
- 1½ cups (360 mls) dairy-free milk
- 2 teaspoons apple cider vinegar , or lemon juice
- 4 teaspoons vanilla extract
- ¼ cup (60 mls) melted vegan butter , or oil. Plus more for cooking the pancake.
- 1 heaping cup (150 grams) blueberries , fresh or frozen (if frozen do not defrost)
INSTRUCTIONS
- To a large mixing bowl, add the flour, baking powder, sugar and salt. Whisk them together to combine.
- In another smaller bowl, add the milk, vinegar, vanilla and melted butter. Whisk them together to combine.
- Pour the wet ingredients into the dry ingredients and stir them together. Do not over mix or beat it really hard. Stir gently until you can no longer see any dried flour. A few small lumps are ok.
- Pour in the blueberries and fold them through the batter gently. Set aside.
- Preheat oven to 375 °F (190 °C).
- Warm an oven proof non-stick 9 inch frying pan/well seasoned cast iron skillet (it must be a pan that you know will not stick and it must be at least 1½ inch deep) over a medium heat and add enough vegan butter (or oil) to coat the bottom and sides well. Swish it all around and up the sides of the pan. See the FAQS for sheet pan and cake pan instructions and tips regarding skillets of other sizes.
- Once the pan is hot pour in the pancake batter and smooth the top gently with a spatula. The aim is to get the bottom really nicely golden and caramelized. This will take 5 to 10 minutes depending on what kind of pan you use. Look out for it to start setting up around the edges and for bubbles to start appearing on the top. Once you spot this use a spatula to gently loosen the pancake around the edges and shake the pan gently back and forth a little to loosen the pancake on the bottom.
- Turn off the burner and place the pan in the oven so the pancake can finish cooking all the way through. Cook for 10 to 12 minutes until the pancake is completely set on top and a tooth pick inserted comes out clean (except for maybe a little blueberry juice).
- Remove from the oven. Let it rest for 5 minutes and then very carefully turn the pancake out onto a large plate. To do this use oven gloves or a dish towel to protect your hands and place a plate over the top of the pan, carefully invert the pan over the plate and the pancake should slip out easily.
- Slice into portions and serve with toppings of choice.
NOTES
For different pan sizes or sheet pan instructions please see the FAQs.
Store leftover pancake in a sealed container, or a tightly covered plate in the fridge for up to three days. Slice and reheat gently on a plate in the microwave for twenty to thirty seconds. You can also reheat individual slices in a small pan on the stove top for a minute or two, or wrap slices in foil and place them in a warm oven (about 325 ° F should do it) for about 7 minutes.
NUTRITION
Serving: 1of 6 servings | Calories: 269kcal | Carbohydrates: 43g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Sodium: 380mg | Potassium: 550mg | Fiber: 2g | Sugar: 7g | Vitamin A: 506IU | Vitamin C: 2mg | Calcium: 258mg | Iron: 3mg
