Nora Cooks · by Nora★ 4.9 (16)
Vegan Blueberry Pancakes
NUTRITION · PER SERVING20M COOK
CAL 10%·PRO 13%
CARBS 33G63% OF CAL
4G FIBER20G OTHER9G TOTAL SUGAR
FAT 6G24% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy vegan blueberry pancakes made with soy milk and vegan butter, loaded with fresh blueberries. A satisfying weekend breakfast.
mainamericanbaked goodeggs🍳 skilletdairy freeveganvegetarian
View the full recipe on Nora Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 cups unsweetened soy milk
- 2 teaspoons apple cider vinegar
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons melted vegan butter
- 2 cups fresh blueberries
At a glance
PER SERVING · TIME 20M
CAL 10%·PRO 13%
CARBS 33G63% OF CAL
4G FIBER20G OTHER9G TOTAL SUGAR
FAT 6G24% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 236mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 249mg
- Calcium
- 77mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 236MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.