Vegan Blueberry Pancakes

Vegan Blueberry Pancakes

  • Author: Loving It Vegan
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6


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.


  • 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)


  1. Sift the flour into a mixing bowl and add the sugar, baking powder and salt.
  2. 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.
  3. 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.
  4. Add in the fresh blueberries and stir into the batter.
  5. Heat a frying pan with a little coconut oil until hot. Pour in roughly 1/4 cup of batter for each pancake.
  6. 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.
  7. Flip the pancakes until nicely browned on each side.
  8. Serve with whipped coconut cream, fresh blueberries and maple syrup.

  • Category: Breakfast
  • Cuisine: Vegan


  • 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