Healthy Vegan Blueberry Pancakes
These healthy vegan blueberry pancakes are the perfect family friendly breakfast. Super easy to make, gluten free, made with whole foods and so fluffy!
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.
Calories: 113kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 233mg | Fiber: 2g | Sugar: 6g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 1mg