Today, we’re going to be making vegan blueberry pancakes using blueberry soy yogurt for our blueberry flavoring. In the video, I use Silk Dairy-Free Blueberry Yogurt alternative. However, I’ve also used “Daiya” Blueberry Greek Yogurt. Both dairy-free yogurts worked well.
Here are our ingredients:
2 cups soy milk
1 x 5.3 ounce container of non-dairy/vegan yogurt
2 1/4 cups flour
1 Tablespoon “Ener-G” Egg Replacer
1 teaspoon baking soda
2 teaspoons baking powder
After mixing up all the ingredients, you just make pancakes like you normally would. Cook over medium-high heat with a little bit of oil in the pan. The pancakes are surprisingly light and fluffy despite using yogurt as an ingredient.