Blueberry Dairy Free Pancakes on White Plate
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5 from 2 votes

Vegan Blueberry Pancakes

Fluffy, tender, vegan pancake recipe that is bursting with fresh blueberries.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 204kcal
Author: Kristen Chidsey


  • 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


  • 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.


  • 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. 


Calories: 204kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 281mg | Potassium: 383mg | Fiber: 4g | Sugar: 6g | Vitamin A: 190IU | Vitamin C: 2.7mg | Calcium: 235mg | Iron: 1.1mg