Vegan Blueberry Pancakes

There's nothing like a big stack of uber fluffy pancakes with a juicy pop of blueberries in each and every bite. Amp your brunch up by whipping these Vegan Blueberry Pancakes!

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 10

RESTING TIME 10

Total Time 25

Servings PANCAKES

Calories 124kcal

Author Louisa

Ingredients

1 Tablespoon ground flax
3 Tablespoons water
1 teaspoon vanilla extract
1/4 cup unsweetened applesauce
2 teaspoons baking powder
1/4 teaspoon sea salt
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup unsweetened almond milk
1/2 cup blueberries + more for topping

Instructions

In a large mixing bowl, mix the flax with water and let stand for 2-3 minutes until thick and goopy.
Whisk in the vanilla, applesauce, baking powder, and sea salt.
Add in the flour and mix well. Stir in the rolled oats. Pour in almond milk - stir until just barely combined. Some lumps are ok! Allow to rest for 10 minutes.
Heat a griddle or nonstick pan over medium-low heat. Grease the griddle or pan with cooking spray or vegan butter.
Place 1/4 cup of the batter onto the griddle and top with a few blueberries. Cook for 2-3 minutes or until the edges set and the batter shows bubbles. Gently flip and cook another minute or so until cooked through. Transfer to a plate and repeat with the remaining batter.
To serve, top with blueberries and maple syrup if desired.

Nutrition