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vegan blueberry pancakes

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 minutes
Cook Time 10 minutes
RESTING TIME 10 minutes
Total Time 25 minutes
Servings 6 PANCAKES
Calories 124kcal
Author Holly


  • 1 Tablespoon ground flax
  • 3 Tablespoons water
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened applesauce
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • 1 cup all-purpose flour
  • ½ cup rolled oats
  • ½ cup unsweetened almond milk
  • ½ cup blueberries + more for topping


  • 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 ¼ 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.


Calories: 124kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 267mg | Potassium: 75mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg