Vegan Blueberry Pancakes

These delicious Vegan Blueberry Pancakes are egg free, dairy-free, yet light, tender and incredibly fluffy! Everyone will love these Easy Blueberry Pancakes!

If you aren’t in the mood for Vegan Pancakes, check out Healthy Whole Wheat Pancakes, Sweet Potato Pancakes, Strawberry Pancakes, or Gluten Free Banana Oat Pancakes.

Vegan Blueberry Pancakes

Fluffy Vegan Pancakes DO exist!! These Blueberry Pancakes are egg-free, dairy-free and every bit as delicious as traditional pancakes.

There are few tips and secrets to making fluffy, tender egg free pancakes.

Ingredients for Egg Free, Dairy Free Pancakes

• flour–either whole white wheat, all-purpose, or gluten-free 1:1 flour blend
• baking powder
• salt–just a pinch to help bring out the flavor
• unsweetened almond milk–or any non-dairy milk of your choice
• ground flaxseed–to replace the eggs
• maple syrup
• apple cider vinegar–helps with leavening in vegan baking and enhances the “dairy flavor” of non-dairy milk (plain white vinegar will work as well)
• vanilla extract
• blueberries–fresh or frozen (these pancakes are great without blueberries as well!) 

How To Make Vegan Pancakes

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Step One: Make Egg Replacement

For the best egg free pancakes, I find it is best to mix together ground flaxseed with some of the non-dairy milk that these pancakes call for and let that mixture sit while you prepare dry ingredients.

Many recipes for egg free pancakes skip this step and just add the ground flax seed right into the pancake batter. However, my letting the flaxseed sit in the liquid, the flax seed will form a thick substance that really helps these pancakes have the texture of traditional pancakes–and get super fluffy!!

Step Two: Sift together Dry Ingredients

• In a large mixing bowl, sift together flour with baking powder and salt.
• Alternatively, you can just whisk the dry ingredients together. I prefer sifting to remove any clumps of baking powder.
• Mix in the frozen or fresh blueberries gently just to coat with the flour mixture–this helps the blueberries stay suspended in the pancakes verses sinking to the bottom. 

Step Three: Mix together Wet Ingredients

• To the flax mixture, add remaining almond milk, vinegar, maple syrup, and vanilla and mix until well combined.

Step Four: Combine Pancake Batter

• Pour wet ingredients into dry ingredients and gently mix until batter is just combined.

Step Five: Cook Pancakes

• Preheat a nonstick skillet or griddle over medium-high heat. Grease pan with coconut oil.
• Drop pancake batter onto heated skillet by 1/4 cup measurements. Let pancakes cook for 2-4 minutes or until bubbles start to form on top of pancake. Flip and cook for an additional 2-3 minutes, or until bottom is browned.

Step Six: Serve Vegan Pancakes

• Serve Blueberry Pancakes with my favorite, maple syrup, or with nut butter and sliced bananas and fresh berries. Or take the extra step and make a fresh Berry Sauce.

More Delicious Blueberry Breakfast Recipes

• Blueberry Coffee Cake with Lemon Glaze
• Blueberry Chia Pudding
• Blueberry Gluten Free Yogurt Waffles from Food Faith and Fitness
• Whole Wheat Blueberry Muffins

Vegan Blueberry Pancakes

Fluffy, tender, vegan pancake recipe that is bursting with fresh blueberries.

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: blueberry, gluten free, pancakes, vegan

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Calories: 204kcal

Author: Kristen Chidsey

Ingredients

• 1 cup vanilla unsweetened almond milk divided; or other non-dairy milk
• 1 tablespoon ground flaxseed
• 1 cup whole white wheat flour or all purpose gluten free flour blend
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ¾ cup fresh or frozen blueberries
• 1 teaspoon apple cider vinegar
• 1 tablespoon maple syrup
• 2 tablespoons coconut oil melted, plus more for greasing skillet
• 1 teaspoon vanilla extract

Instructions

• In small mixing bowl, whisk together flax seed with 1/4 cup almond milk. Set to the side.
• In a large mixing bowl, sift together the flour with the baking powder and salt. Add in blueberries and toss to coat blueberries with flour.
• To flax mixture, add in remaining almond milk, vinegar, melted coconut oil, maple syrup and vanilla extract. Whisk well.
• Add the wet ingredients to flour mixture and gently mix until just combined.
• Pre-heat a nonstick skillet or griddle over medium-high heat. Grease pan with coconut oil.
• Drop pancake batter onto heated skillet by 1/4 cup measurements. Let pancakes cook for 2-4 minutes or until bubbles start to form on top of pancake. Flip and cook for an additional 2-3 minutes, or until bottom is browned.

Notes

• In place of almond milk, you can use any non-dairy milk you like such as soy milk or coconut milk.
• Feel free to use an all purpose gluten free flour blend in place of the flour to make these vegan gluten free pancakes. 
• Pancakes can be stored in air tight container in fridge for 4-5 days. 

Nutrition Facts

Vegan Blueberry Pancakes

Amount Per Serving

Calories 204 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 4g 20%

Cholesterol 15mg 5%

Sodium 281mg 12%

Potassium 383mg 11%

Total Carbohydrates 31g 10%

Dietary Fiber 4g 16%

Sugars 6g

Protein 5g 10%

Vitamin A 3.8%

Vitamin C 3.3%

Calcium 23.5%

Iron 6.3%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!