These healthy vegan blueberry pancakes are the perfect family friendly breakfast. Super easy to make, gluten free, made with whole foods and so fluffy!
This recipe was originally published on January 27, 2014
When it comes to pancakes, you can never have too many in your repertoire. So of course, there is no question when I create more. These easy blueberry pancakes have become our new favorite!
Making a pancake both vegan and gluten-free is not an easy task when your end result goal is ultra fluffiness. But I nailed that perfect texture in my vegan buttermilk pancake recipe, so naturally that is the base of this amazing new flavor!
Here are the basics that react to make these so fluffy and soft!
- Oat flour
- Almond flour
- Baking soda
- Sea salt
- Apple sauce
- Apple cider vinegar
- Vanilla extract
- Maple syrup
How to Make Blueberry Pancakes From Scratch
These are so quick and easy to make! All you do is:
- Mix the dry ingredients.
- Add in the wet and combine.
- Add in the blueberries (see below for how to use frozen berries).
I love making a pancake topping bar for the kids! Here are some fun add ons to include:
- Other fresh fruit
- Dried fruit
- Shredded coconut
- Nuts lie walnuts and pecans
- Chocolate chips
- Vegan butter, or mix in flavors for flavored butter
- Maple syrup
- Easy caramel sauce (make without the pumpkin)
- Chocolate syrup
- Strawberry syrup
- Seeds like pumpkin or sunflower
- Sprinkles because why not?!
- Vegan Whipped Cream
- Fruit compote (try this blackberry compote recipe)
Tips for using frozen berries
While I personally like using fresh berries for blueberry pancakes, you can use frozen if you prefer. This recipe counts on the exact ratio of wet to dry ingredients, so we need to be careful with frozen blueberries as they can have more water since they are frozen.
You can allow them to defrost, then pat them dry. Or you can reduce the milk by a tablespoon or two and add more milk slowly until you get the perfect batter texture. You want it just wet, not too runny.
You can also just drop the frozen berries on while cooking. Simply drop them on the raw batter after you first put the pancakes on the griddle.
One thing to remember is if you want to use frozen berries mixed into the batter, it will bleed color and make your pancakes a weird greenish grey.
Overall Tips and Tricks
This is a pretty easy recipe, but here is some info to help you along the way!
- For the best texture you need accuracy with the flours. Which is why I include precise weights. If you don’t have a scale, then you can purchase this fairly inexpensive one.
- If you prefer to measure, then measure the flours by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights.
- If you want to freeze these, cook the pancakes first. Allow to cool completely, then wrap in plastic first and then tin foil. Store in a freezer safe container or bag.
- Because this batter relies on the chemical reaction of the ingredients for fluffiness, you need to make the batter when you are ready to cook them. But you can prep ahead by making the pancakes in bulk then freezing. Or if you plan to eat them the next day you can store in the fridge.
- You know when the pancakes are ready to flip because you see air like pockets form right under the surface. Also, if you go to flip and they don’t come off easily, they need more time.
What to serve with
These are amazing and filling all on their own, but if you want a full breakfast spread, here are some other yummy ideas:
- Breakfast potatoes
- Vegan Breakfast Burritos
- Smoothie Bowl
- Vegan Homemade Yogurt
- Apple Cinnamon Scones
- Fruit Salad
In order to get a fluffy pancake you need to have the right reaction between ingredients. This is especially hard with gluten-free and vegan pancakes.
You first need to make sure your ingredients are not expired. If your pancakes have gluten, you can overmix the batter and get a tough texture.
But if they are gluten-free the reason is more likely in the wrong mixture of ingredients, the reaction that results in bubbles in the batter is what gives you the fluffy texture.
Also, do not press your pancakes down when cooking as this will flatten them.
Yes! Follow the tips I give above to make sure you freeze with the best result.
You can substitute fresh for frozen berries, but make sure to follow the cooking tips above as the strategies for each are different!
Healthy Vegan Blueberry Pancakes
- Turn up the heat on your pan/griddle, you want it nice and hot for cooking the pancakes. You know it’s ready when you spray some water on it and you hear it sizzle. Also if it is not non-stick you should use a spray oil to avoid the pancakes sticking.
- Mix the flours, baking powder and salt together in a bowl and whisk to combine.
- Make a little well in the middle and add the milk, apple sauce, vinegar, vanilla and maple syrup. Mix until everything is just mixed.
- Gently fold in the blueberries.
- Allow to sit about 5 or so minutes while you put things away and clean up.
- Drop large spoonfuls onto the pan/griddle. Cook about 4-5 minutes on each side. They should be slightly brown and flip easily when ready. You may also see little bubbles forming on the tops with raw batter.
- Top with whatever you choose and enjoy!
- Gently mix the blueberries in. The firm ripe ones work best.
- To use frozen berries, you can allow them to defrost, then pat them dry. Or you can reduce the milk by a tablespoon or two and add more milk slowly until you get the perfect batter texture. You want it just wet, not too runny.
- You can also just drop the frozen berries on while cooking. Simply drop them on the raw batter after you first put the pancakes on the griddle.
- One thing to remember is if you want to use frozen berries mixed into the batter, it will bleed color and make your pancakes a weird greenish grey.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.