I have been experimenting with different vegan pancake recipes ever since I went vegan four years ago. I am so happy to say that I have finally found the perfect recipe for thick, fluffy, and delicious vegan blueberry pancakes!
What you will need for your vegan blueberry pancakes:
This recipe is not only the best vegan pancake recipe I’ve made, but it also has the most simple ratios to remember. I used to write them down and reference them, but I’ve made them so often that now I just have the recipe memorized because it is so easy! Here are the ratios you will need:
- 1 cup flour
- 1 tbsp baking powder
- 1 tbsp coconut sugar
- 1 tbsp coconut oil
- 1 cup dairy free milk
- 1/2 cup frozen blueberries
- 1 dash of vanilla
Keep in mind that although I decided to make these into blueberry pancakes, you can make them into any kind of pancakes that you want! You can omit the blueberries and make plain pancakes, add chocolate chips to make chocolate chip pancakes, or add cacao powder and make them chocolate pancakes!
I have also not yet experimented with a gluten free version of these pancakes, but I am definitely planning on it and reporting the results soon! For now, I have been making it with whole wheat flour to keep the nutrients high and it has been turning out super delicious and fluffy.
How to make the vegan blueberry pancakes:
Once you have all of the ingredients, making the pancakes is suepr easy. Start by combining the dry ingredients first. That is the flour, baking powder, and sugar. Combine those well and then add the melted coconut oil, dairy free milk, and vanilla.
At this point, let the pancakes sit on the counter for about five minutes. This is to give the baking powder some time to activate.
Baking powder really is the star ingredient in this recipe. It is what is going to make them fluffy.
Once the baking powder has had some time to activate, you will notice the batter getting thicker. Go ahead and fold in your frozen blueberries, but be careful not to over mix because you want the air bubbles to remain so that the pancakes stay fluffy.
Cooking your pancakes:
Add a little bit of coconut oil to your griddle so that the pancakes don’t stick.
I like to measure my pancakes out so that they all end up being about the same size. I used a 1/4 cup scoop for each pancake. If you do this, you will end up with about 6 pancakes.
Cook each pancake for about 3-5 minutes on each side and then flip and do the same on the other side.
Stack all of the pancakes. I topped mine with some sliced bananas, fresh berries, and almond butter. You can also add some maple syrup, powdered sugar, sliced almonds, pumpkin seeds, anything you like!
I have been super into making food videos lately, and I also made one for these pancakes. I really think videos make it so much easier to visualize the recipe and I hope they are helpful 🙂
If you are in search for more healthy vegan breakfast recipes, try these recipes:
- cauliflower spinach smoothie
- frozen yogurt fruit cups
- vegan crepes
- vegan chocolate chip muffins
- blueberry banana muffins
- blueberry morning smoothie
- matcha pancakes
Vegan Blueberry Pancakes
Ingredients
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1 tbsp coconut sugar
- 1 tbsp coconut oil
- 1 cup dairy free milk
- 1/2 cup frozen blueberries
Instructions
- Combine your dry ingredients first and mix them well.
- Then add in the coconut oil and dairy free milk.
- Once they are combined, fold in the blueberries.
- Let the mixture sit for a few minutes so the baking powder can activate.
- Grease a pan with some coconut oil and turn the heat on to medium.
- Then take 1/4 cup scoop to make each pancake.
- Top with fresh berries, banana slices, almond butter, or any other topping of choice
