The BEST fluffy Vegan Blueberry Pancakes. They’re so easy to make and absolutely delicious. Hearty, healthy, and free from dairy, oil, and eggs. This recipe is kid-approved and sure to be a family favorite.
- 1 cup whole wheat flour
- 1 cup oat flour (see Notes below)
- 2 Tbsp. ground flax seed (flax seed meal)
- 1 Tbsp baking powder
- 1/2 teaspoon salt
- 1 cup water
- 3/4 cup unsweetened almond milk
- 2 Tbsp. unsweetened apple sauce
- 2 medium sized bananas mashed
- 1 cup frozen or fresh blueberries
ADD’L TOPPINGS (optional)
- Fresh blueberries
- Shredded coconut
- Sliced bananas
- Chopped walnuts
- Maple syrup (real, not that fake, cheap crap in the old lady bottle)
- If you have a non-stick griddle, preheat to 350 degrees. If using a nonstick skillet, heat on medium to medium-high.
- Add all dry ingredients to a large mixing bowl and whisk to combine.
- Place all wet ingredients, except for bananas and blueberries, into another bowl and mix well. Add the wet mixture to the dry ingredients and mix until well combined, but do not over mix. Leaving some lumps is just fine.
- Add the bananas and blueberries to the batter. Mix well.
- Once cooking surface is ready, lightly spray a large skillet with cooking spray if needed.
- Pour 1/4 cup of batter for each pancake. But, if you’re like me and want your pancakes the size of manhole covers, allow 1/2 cup of batter per pancake.
- Cook until you start to see the pancake bubble or the edges start to crisp up a bit. These pancakes are dense so they may not bubble like most recipes. I usually let them cook for about a minute then flip and cook for another 30 seconds or so. But, every stove top and griddle is different.
You can make your own oat flour by adding 1 cup of old-fashioned oats to a blender and processing until it looks like oat flour.
The number of pancakes this recipe will yield using 1/4 cup of batter per pancake is about 14. Using 1/2 cup of batter will usually give you 7-8.
- Category: Breakfast