vegan blueberry pancakes

These vegan blueberry pancakes are everything you need for a cozy morning: they're fluffy, lightly sweet, and perfectly tangy.

BEST Vegan Blueberry Pancakes

flax egg

all purpose flour

baking powder

cinnamon

teaspoon kosher salt

almond milk

apple cider vinegar

maple syrup,

neutral oil (vegetable

turmeric (optional)

blueberries

Optional: Quick Blueberry Sauce,

Start the flax egg (it needs to sit for 15 minutes).

Meanwhile, in a medium bowl, whisk together the all purpose flour, baking powder, cinnamon, and kosher salt.

In a separate bowl, pour in the almond milk, apple cider vinegar, maple syrup, and oil. When the egg is done, add the egg.

Stir the wet ingredients into the dry ingredients. If you&#8217;d like, add a tiny pinch of turmeric (our batter was very light, and a little turmeric mimics the color an egg yolk adds).

Lightly press a skillet with additional grapeseed or vegetable oil. Heat the skillet to medium heat. Pour the batter into small circles, and place blueberries on top. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Serve immediately with maple syrup.

The best ever vegan blueberry pancakes. Thick and fluffy and packed with blueberries. Also super easy and made in one bowl!

Vegan Blueberry Pancakes

All Purpose Flour ((188 grams))

Tablespoons White Granulated Sugar

Tablespoon Baking Powder

Salt

Soy Milk ((300 milliliters))

Vegan Butter ((56 grams) Measured, then melted)

Oil Butter

Sift the flour into a mixing bowl and add the sugar, baking powder and salt.

Add the soy milk and melted vegan butter and mix into a batter.

Add 1 cup of blueberries and fold them into the batter.

Heat up a frying pan with a little oil or vegan butter and when hot, add around 1/4 cup of the batter to the pan. Dot a few blueberries directly on top of the pancake as it cooks.

When the pancake has bubbles on the top and looks dry on the edges, flip it and cook it on the other side. Cook until both sides are browned and it's cooked through.

Repeat until your batter is finished. Serve with extra blueberries and maple syrup.

These Vegan Blueberry Pancakes are light, buttery, perfectly sweetened, and studded with juicy blueberries. A wholesome, protein-packed start to any morning.

Vegan Blueberry Pancakes 

(100 g) blanched almond flour

baking soda

sea salt

non-dairy milk (I used soy)

vanilla extract

lemon

(150 g) fresh blueberries*

Make the Batter

add the oat flour, almond flour, baking powder, baking soda, and salt to a large bowl. Whisk until incorporated, then form a well in the center of the dry mix. Pour the milk, maple syrup, and vanilla into the bowl; mix until most clumps have dissolved. Set the bowl aside and let the batter rest for 5 minutes &#8211; this allows the flour to absorb more liquid, and results in fluffier pancakes. While you wait, heat a large nonstick pan or griddle to medium heat.

Fold in the Blueberries

and lemon juice to the batter and mix well; the lemon juice will react with the baking soda and create airy bubbles in the batter.

Cook the Pancakes

once your griddle or pan is warm*, use a 1/3 measuring cup (80 ml) to scoop the batter onto the pan; if you have room, I suggest making 2 to 3 pancakes at a time for maximum efficiency. Cook the pancakes for 4 to 5 minutes on medium heat, until the edges firm up and a few bubbles pop through the batter. Flip the pancakes, then cook for an additional 3 to 5 minutes. Repeat with the remaining batter

Serve

warm with a drizzle of maple syrup, or as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.

I love this recipe! An easy gluten free pancake recipe that turns our delicious!

I didn't find blueberries anywhere so I added some chocolate chips! This turned out extremely delicious, my favorite pancake recipe

Excellent pancakes, my family loved them!

So simple and yummy! I added chocolate chips and raspberries (no blueberries at the moment) and they were so good. Plus, I made two other of your recipes today (baked tofu - the quickest, easiest, and most delicious), and pickled veggies. I’m all set ????

This pancake recipe is fantastic! I've never actually tried it with almond flour – I've been using 100g of dried almond pulp. It has been a fantastic way to use up my almond pulp after I make almond milk and the pancakes still taste delicious!

I make these pancakes for my friends at any time of the day and they are always a hit. I love the combination of the oats and almond flour, it gives it a cookie like taste and cake like texture. The lemon gives it a nice fruity touch. My favorite pancake recipe of all time!

We loved these! Was looking for recipes to finish a big bag of almond flour. Really nice and easy recipe.

Fabulous pancakes. I subbed all-purpose flour for the oat flour, and used mixed berries. Not sure what happened but my mixture was extremely dry, so I added more milk. Very easy to make. I made a third of the recipe since I was only cooking for myself, and was able to make two thick and delicious pancakes.

LOVE THESE!!  I make a double batch each week and put them in freezer and then take 2 out for breakfast each morning!  YUMMMM!  Thank you for the great healthy recipe!

These are delicious! Easy and quick to make, perfect weekend morning breakfast to make for my kids (who also loved these). Thank you!

Made these for the first time today.  They turned out great.  I had oat flour so didn’t make my own as well as almond flour (not blanched). Not sure that made a difference but they turned out great.  I will freeze the rest and hope they reheat well.

Easy, healthy, delicious vegan blueberry pancakes with the zip of lemon. These satisfying pancakes are made with whole-grain oat flour and sweetened with maple syrup. Free from soy, gluten, nuts, and oil.Yield: makes eight pancakes; nutrition information is for 2 pancakes

Lemon Blueberry Pancakes (Vegan, Oat Flour)

fine oat flour (Store-bought

fine sea salt

⅓ cups canned lite coconut milk (Shake can well before opening.)

lemon zest

lemon juice

⅓ cups fresh blueberries,

In a large mixing bowl whisk together the oat flour, salt, and baking powder.

Combine

In a separate small bowl combine the coconut milk, maple syrup, lemon zest and juice, and vanilla. The maple syrup is heavy and will sink to the bottom. So stir the mixture very well, and immediately pour into the dry ingredients. Stir just until there&#39;s no visible dry flour.

Preheat

Preheat a large non-stick skillet or an electric griddle over medium-low heat, and let the batter rest while pre-heating.

Cook

Once the cooking surface is hot enough that a drop of water sizzles, gently fold the blueberries into the batter. Ladle about ⅓ cup batter per pancake onto the pan/griddle. You may need to adjust the heat slightly during cooking to get it just right. Flip the pancakes once bubbles appear all across the top, the edges look set, and the undersides are golden (about 3 minutes on the first side). The second side will cook more quickly, about 1-1½ minutes.

Serve lemon blueberry pancakes warm with maple syrup and any other toppings you enjoy, such as vegan yogurt, butter, berries, and nuts or seeds.

OMGosh the best pancakes ever!!! Don't even notice they are vegan. I do use almond milk to cut down on fat, zest of a whole lemon and juice from a half. Love the lemony taste

This was sooo good! I had a cpl extra, so I stored them in the fridge. Re-heated them, and they tasted even better than I had remembered. Will definitely be making a dbl batch next time. Thank you for this recipe!

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Top 4 vegan blueberry pancakes recipes from across the web

The most viewed vegan blueberry pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

BEST Vegan Blueberry Pancakes

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Vegan Blueberry Pancakes

Lemon Blueberry Pancakes (Vegan, Oa...

The most viewed vegan blueberry pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine