Blueberry Pancakes Milk Free Egg Free
Fluffy, flavorful, and completely dairy- and egg-free, these Blueberry Pancakes are a breakfast game-changer for plant-based and allergy-conscious eaters alike. Made with pantry staples like all-purpose flour, unsweetened almond milk, and applesauce, this recipe delivers a perfectly tender texture without compromising on taste. Every bite bursts with juicy blueberries, making these vegan pancakes a naturally sweet and comforting morning treat. Easy to prepare in under 30 minutes, they’re ideal for busy mornings or a relaxed weekend brunch. Serve them warm with a drizzle of maple syrup, fresh fruit, or a sprinkle of powdered sugar for a crowd-pleasing meal that's as wholesome as it is delicious. Perfect for those searching for vegan pancake recipes or milk-free, egg-free breakfast options!
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Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 1.25 cups Unsweetened almond milk (or dairy-free milk of choice)
- 2 tablespoons Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.75 cups Fresh or frozen blueberries
- 1 as needed Neutral oil (like vegetable or coconut oil) for greasing the pan
Directions
Step 1
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
Step 2
In a separate medium bowl, mix the almond milk, applesauce, and vanilla extract until smooth.
Step 3
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Step 4
Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
Step 5
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of neutral oil.
Step 6
Using a 1/4-cup measuring cup, pour batter onto the skillet to create each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look set.
Step 7
Flip the pancakes carefully with a spatula and cook for another 2-3 minutes, or until golden brown and cooked through.
Step 8
Repeat with the remaining batter, greasing the skillet as needed between batches.
Step 9
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or a sprinkle of powdered sugar.
Nutrition Facts
| Serving size | (674.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1005.0 |
| Total Fat 19.3g | 0% |
| Saturated Fat 12.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1705.4mg | 0% |
| Total Carbohydrate 187.8g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 39.8g | |
| Protein 20.7g | 0% |
| Vitamin D 125.0IU | 0% |
| Calcium 595.4mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 509.6mg | 0% |
Source of Calories