Bursting with flavour and extra thick, these fluffy vegan blueberry pancakes are the epitome of breakfast bliss. Whether you’re a seasoned pancake aficionado or a novice in the kitchen, these delightful treats are guaranteed to make your mornings brighter and your taste buds sing with joy.
Start your day on a delicious note with freshly baked blueberry pancakes. Not only are they incredibly tasty, but they also have the power to uplift your mood and bring a smile to your face. Whether you’re treating yourself to a leisurely breakfast or serving up a scrumptious meal for your loved ones, these vegan blueberry pancakes are sure to be a hit.
Ingredients You’ll Need to Make These Blueberry Pancakes
Flour – opt for all-purpose flour for the ideal texture and consistency in your pancakes.
Sugar – add a touch of sweetness to your pancakes with sugar, enhancing their flavour and appeal.
Plant-based milk – choose your preferred plant-based milk, such as soy, almond, or oat milk, to create a creamy and dairy-free pancake batter.
Blueberries – fresh blueberries work. However, you can also use frozen berries, as long as you don’t thaw them beforehand. Get them in the batter as quickly as possible, and only give it a couple of stirs afterwards, to minimise discolouring the batter.
Flax egg – create a vegan-friendly egg substitute by mixing one tablespoon of flax meal with three tablespoons of water, adding moisture and binding the ingredients together.
Coconut oil – enhance the texture and moistness of your pancakes with a hint of coconut oil, ensuring they turn out perfectly fluffy.
Baking powder – achieve optimal fluffiness in your pancakes with the help of baking powder, creating light and airy pancakes that melt in your mouth.
Vanilla extract – add a touch of sweetness and aroma to your pancakes with vanilla extract, elevating their flavour profile and delighting your senses.
How to Make Vegan Blueberry Pancakes: Step-by-Step Guide
- Prepare the Batter: In a mixing bowl, combine the dry ingredients (flour, sugar, and baking powder) and the wet ingredients (plant-based milk, flax egg, coconut oil, and vanilla extract). Stir until smooth and well incorporated, then gently fold in the blueberries.
- Cook the Pancakes: Heat a non-stick pan over medium heat and lightly grease with coconut oil. Scoop the batter onto the pan to form evenly-sized pancakes. Cook until golden brown on one side, then flip and cook until golden brown on the other side.
- Serve and Enjoy: Serve your fluffy vegan blueberry pancakes warm, topped with your favourite toppings and a drizzle of maple syrup for added sweetness.
Top Tips for Pancake Perfection
- Let the Batter Rest: Allow the batter to rest for 5 to 10 minutes before cooking to ensure optimal texture and flavour.
- Sift the Flour: For extra fluffiness, sift the flour before adding it to the batter.
- Keep Warm in the Oven: To keep your pancakes warm while you cook, place them in a warm oven on a rack to prevent them from becoming soggy.
Serving Suggestions
Blueberry pancakes are a classic, and they go great with practically anything. Enjoy them with:
- Sugar and lemon
- Golden or maple syrup
- Fresh berries, such as blueberries, raspberries, strawberries and blackberries
- Chocolate sauce
- Cherry, apricot or strawberry compote
More Vegan Pancakes
Vegan Blueberry Pancakes
Ingredients
- 1 cup (125g) all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 2 tablespoons sugar
- 1 flax egg
- ¾ cup (185g) plant-based milk
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh blueberries (or frozen)
- Coconut oil (for greasing)
Instructions
- Combine flour, baking powder, salt and sugar in a large bowl, and mix well.
- In a separate bowl, mix the flax egg (1 tablespoon flax meal + 3 tablespoons water), almond milk, melted coconut oil and vanilla.
- Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. Gently fold in the blueberries. If the batter is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.
- Heat a non-stick pan over a low-medium heat and coat it with coconut oil. Use a ¼ cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
- Cook until the first side is golden brown, and the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly, and repeat until you run out of batter.
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