Why wait till the sun goes down to get the 4th of July party started? In the spirit of this holiday, I've decided to share a healthier (and vegan!) take on an American breakfast classic to get you fueled up early for a late night of firework festivities!

Red, White, and Blueberry Vegan Pancakes

^{Prep time: 5 mins Cook Time: 10 mins Total time: 15 mins}

^{Serves: 6}

Ingredients

1 c whole wheat flour
1 Tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 c nondairy milk (soy, almond, coconut, etc. all work!)
1 tsp apple cider vinegar
1 tsp vanilla extract
2 Tbsp maple syrup
1 Tbsp coconut oil (melted), plus more for the pan)
1 c mixed strawberries and blueberries, fresh or frozen

Instructions

In a large bowl, mix together flour, baking powder, cinnamon, and salt.
In a small bowl, whisk together nondairy milk, cider vinegar, vanilla, maple syrup, and melted coconut oil.
Pour wet ingredients into dry, and stir until just combined (don't over-mix; a couple small lumps are okay!)
Gently fold in berries.
Add coconut oil in pan over medium heat.
Spoon the better into the pan and cook until bubbles start forming in the center of the batter and edges begin to firm.
Flip and cook for a couple more minutes or until golden brown on the other side.
Serve with your choice of toppings (below), and enjoy!

Optional Patriotic Toppings!

Red: (more) strawberries, raspberries, cherries (in season now!), jam or preserves

White: coconut flakes, sliced almonds, plain or vanilla Greek yogurt (nondairy for vegan option)

Blue: blueberries, blackberries (I can't think of any others, but if you can, go for it!)

Hope this recipe gets your holiday started on a festive note!

Wishing all of our readers a fun and safe 4th of July!

Happy 4th of July: Patriotic Pancakes (vegan)!

Tyler Kim, Dietetic Intern

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