Vegan Blueberry Pancakes
Fluffy, golden, and bursting with juicy blueberries, these Vegan Blueberry Pancakes are the ultimate plant-based breakfast treat. Made with a blend of all-purpose and whole wheat flour for a perfectly balanced texture, these pancakes are elevated with the richness of almond milk "buttermilk," a touch of maple syrup, and a hint of vanilla. The combination of fresh blueberries folded into the batter and the subtle sweetness of coconut oil creates a stack that’s as wholesome as it is indulgent. Quick and easy to make in just 30 minutes, this recipe is perfect for a cozy weekend brunch or a make-ahead breakfast. Serve these pancakes with a drizzle of maple syrup, a handful of extra berries, or your favorite toppings, and watch them disappear! Whether you're vegan or simply looking for a dairy-free, egg-free breakfast option, these fluffy pancakes will delight your taste buds while keeping things healthy and delicious.
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Ingredients
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 cups almond milk
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- 1 cup fresh blueberries
- 1 as needed cooking spray or additional coconut oil
Directions
Step 1
In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
Step 2
In a separate large mixing bowl, combine the almond milk and apple cider vinegar. Let sit for about 5 minutes to create a vegan 'buttermilk'.
Step 3
Add the maple syrup, vanilla extract, and melted coconut oil to the almond milk mixture and mix well.
Step 4
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to over-mix as this can make the pancakes tough.
Step 5
Fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Step 6
Preheat a non-stick pan or griddle over medium heat and lightly coat it with cooking spray or additional coconut oil.
Step 7
Pour about 1/4 cup of batter onto the pan for each pancake, spreading it slightly to form an even circle.
Step 8
Cook the pancakes for 2-3 minutes or until bubbles form on the surface and the edges begin to look dry. Flip and cook for an additional 2-3 minutes until golden brown and cooked through.
Step 9
Transfer cooked pancakes to a plate and repeat the process with the remaining batter. Consider keeping the cooked pancakes warm in a low oven while you finish the batch.
Step 10
Serve the pancakes warm with additional maple syrup, fresh blueberries, or your favorite pancake toppings.
Nutrition Facts
| Serving size | (783.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1242.2 |
| Total Fat 34.6g | 0% |
| Saturated Fat 23.4g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 0mg | 0% |
| Sodium 2331.8mg | 0% |
| Total Carbohydrate 214.7g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 68.2g | |
| Protein 23.5g | 0% |
| Vitamin D 117.1IU | 0% |
| Calcium 636.7mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 626.3mg | 0% |
Source of Calories