The best, EVER, Vegan Blueberry Pancakes: they’re thick, fluffy, packed with blueberries, and perfect for your Sunday morning brunch. This recipe is easy and made with wholesome, all-natural ingredients.
- 1 cup whole wheat flour
- 1 cup oat flour (see Notes below)
- 2 Tbsp ground flaxseed (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 Tbsp maple syrup
- 1 tsp. vanilla
- 2 small bananas or 1 medium-sized banana mashed
- 1 cup frozen or fresh blueberries
- Vegan Whipped Cream
- 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.
- Add all dry ingredients to a large mixing bowl and whisk to combine.
- Place all of the wet ingredients, except for the 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. Toss the mashed banana and blueberries into the batter and stir until everything is combined. Set the pancake batter aside and allow it to rest for 5 minutes.
- Once the cooking surface is ready use a ¼ cup of the batter for each pancake. But, if you’re like me and want your pancakes the size of manhole covers, allow ½ cup of batter per pancake.
- Cook until you start to see the bubbles or the edges start to crisp up a bit. Then flip and cook until the bottom is slightly golden. Usually about 20-30 seconds.
- Serve immediately with warm maple syrup.
Make your own oat flour by adding 1 cup of old-fashioned oats to a blender and processing until it looks like oat flour.
This is the biggest mistake people make when making pancakes. Lumps in the batter are OK!!! Mix just until everything is combined because over mixing will lead to hard and dense pancakes. No Bueno!
Let the skillet heat up completely. Give your cooking surface plenty of time to completely heat up. You’ll get a really crappy first pancake if you start too early. BE PATIENT!
Non-Dairy Milk. Use any vegan milk you prefer if almond milk ain’t your jam.
Let The Batter Rest. This lets the flour absorb the liquid ingredients and gives the baking powder a little time to make the pancakes fluffier.
Add The Blueberries To The Batter. Yes, add them to the batter. Many say don’t do this, but I’ve never had a problem and I like an equal blueberry disbursement in my pancakes.
Flip when you see bubbles. Flip your pancakes when you see the little bubbles start to form. Your pancake batter won’t spread out everywhere causing flat pancakes.
- Serving Size: 2 Pancakes
- Calories: 181
- Sugar: 6.8 g
- Sodium: 195.2 mg
- Fat: 2.3 g
- Carbohydrates: 36.3 g
- Fiber: 4.9 g
- Protein: 5.6 g
- Cholesterol: 0 mg
Keywords: vegan blueberry pancakes, breakfast, vegan breakfast recipes, vegan pancakes