I’m in love with these vegan blueberry pancakes. They are deliciously light and fluffy yet filling and satisfying!
The blueberries add so much flavor and deliciousness!
The other day I was reading a comment on facebook where a woman was saying she has never found a good recipe for vegan pancakes. Well… I was so surprised, because I have honestly never made a bad batch of vegan pancakes! They pretty much always come out so well!
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This recipe is adapted from my basic vegan pancakes recipe, It’s an absolute winner and you can adapt it for any variation of pancake you like!
Coming up soon I am going to make some peanut butter and chocolate chip pancakes (done, check them out here!)! Yum!
This recipe makes 6 perfect pancakes.
You will love these vegan blueberry pancakes, they are:
- Light and Fluffy
- Stuffed with blueberries!
- Fantastic for breakfast
- Super easy
Serve them right away with some fresh blueberries, vegan whipped cream and maple syrup!
So let us know what you think of these vegan blueberry pancakes! Any questions or comments post them down below! And if you make these pancakes, rate the recipe and let us know how it went! Tag us #lovingitvegan on instagram if you take any pics!
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Vegan Blueberry Pancakes
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Prep Time: 10 mins - Cook Time: 20 mins
- Total Time: 30 mins
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Yield: 6 -
Category: Breakfast -
Cuisine: Vegan
Print Recipe
Pin RecipeDescription
Light and fluffy vegan blueberry pancakes. Super easy recipe that is ideal for a vegan breakfast served with whipped coconut cream, extra blueberries and maple syrup.
Ingredients
- 1 and 1/4 cups (156g) All Purpose Flour
- 3 Tbsp Sugar
- 1 Tbsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup (180ml) Soy Milk (or other non-dairy milk)
- 1 Flax Egg
- 1 Tbsp Coconut Oil
- 2 oz (56g) Fresh Blueberries (plus extra for serving)
Instructions
- Sift the flour into a mixing bowl and add the sugar, baking powder and salt.
- Prepare your flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute to become gloopy.
- Add the non-dairy milk to the mixing bowl, along with the flax egg and coconut oil. Whisk with a hand whisk to remove any lumps.
- Add in the fresh blueberries and stir into the batter.
- Heat a frying pan with a little coconut oil until hot. Pour in roughly 1/4 cup of batter for each pancake.
- You will see small bubbles appear on the surface of the pancakes and the edges will dry, that is when it’s time to flip it over onto the other side.
- Flip the pancakes until nicely browned on each side.
- Serve with whipped coconut cream, fresh blueberries and maple syrup.
Nutrition
- Serving Size: 1 Pancake
- Calories: 163
- Sugar: 8g
- Sodium: 357mg
- Fat: 3.4g
- Saturated Fat: 1.9g
- Carbohydrates: 29.4g
- Fiber: 1.4g
- Protein: 3.8g
These are amazing! I added an extra 1/2 cup of soy milk to make the batter workable, it was too thick without it but they are fantastic! My favorite vegan pancakes ever! Thank you so much!
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Great stuff! Thanks for sharing Sydney!
Great pancakes! I’m new to the vegan world and wow this just made my morning!, I’ll be trying many more of your recipes.
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Awesome Patti! So happy to hear! Thanks for posting! 🙂
I just made these and they turned out great! I substituted blueberries for strawberries and the sugar with 1 tablespoon of agave because I planned to drench them in maple syrup on the plate. I also used ground chia seeds in place of flax for the egg. I had to add a little more milk to make the batter less dry but I may have been too generous with my cups of flour. I have struggled to produce a vegan pancake that’s light and fluffy, and these were exactly that! My husband and I just devoured them with maple syrup and cinnamon! Thanks for a fantastic, simple recipe and for a beautiful, most inspiring and easy to follow blog!
★★★★★
That’s fabulous to hear Danni, so glad they turned out great! Thanks for sharing about your adjustments, and you’re so welcome, so pleased you like the blog! 🙂