• 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp sugar
  • 1 1/4 cup soy or almond milk
  • 2 tbsp canola oil
  • 1 cup blueberries, fresh
  • maple syrup
  • Earth Balance buttery spread
Seattle Chef Makini Howell from Plum Bistro shows you how to make a plant-based breakfast everyone will enjoy.


  • In a large bowl, sift together the flour, baking powder, baking soda, salt, and sugar.
    In a small bowl, whisk together the milk and oil. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a wooden spoon, gently fold (Don’t whip) the ingredients and set the batter aside to rest for 5 minutes. After the batter has rested, fold in the blueberries.
    If you’ll be serving the pancakes all at once, preheat the oven to 200 degrees F. Warm the pancakes in a single layer on 2 large sheets until you’re ready to serve them.
    Lightly oil a griddle or medium frying pan and heat over medium-high heat. Using a ladle or scoop and working in batches, pour about ¼ cup of batter onto the griddle for each pancake. Cook for 1 ½ to 2 minutes until bubbles form in the center, then flip the pancakes with a spatula. Cook on the other side until the bottoms are lightly browned, another 1 or 2 minutes. Remove the pancakes, either to a plate or a baking sheet, and repeat with the remaining batter, adding more oil to the griddle as necessary. Serve topped with the maple syrup and buttery spread.