Vegan Blueberry Pancakes

These vegan blueberry pancakes are super fluffy and packed with sweet, juicy blueberries in every bite. All done in one bowl, they couldn’t be easier to make!

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 10

Resting time 10

Total Time 25

Servings pancakes

Calories 125kcal

Author Louisa

Equipment

Ingredients

1 tbsp ground flaxseed
3 tbsp water
1 tsp vanilla extract
1/4 cup unsweetened applesauce
2 tsp baking powder
1/4 tsp 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
Vegan butter for cooking the pancakes
Maple syrup, optional topping

Instructions

In a large mixing bowl, mix the ground flaxseed with water and set aside for 2 to 3 minutes until the mixture is thick and goopy.
Whisk in the vanilla, applesauce, baking powder, and salt to the flax egg.
Add in the flour and mix well.
Stir in the rolled oats, then pour in the almond milk or any non-dairy milk.
Stir just until barely combined and allow to rest for 10 minutes.
Heat a non-stick pan over medium-low heat. Grease the pan with vegan butter.
Pour 1/4 cup of batter onto the hot pan and top with a few blueberries. Cook for 2 to 3 minutes or until there are bubbles on the pancake's surface and its edges are set.
Gently flip the pancake and cook for another minute.
Transfer to a plate and repeat with the remaining batter.
Serve with more blueberries and a drizzle of maple syrup on top. Enjoy!

Notes

You can stop mixing once the flour is incorporated into the batter. A few lumps are okay, as overmixing leads to dense pancakes.
Allow the batter to rest for 10 minutes so the flour can soak up all the liquid and ensure fluffier vegan pancakes.
Stir blueberries into the batter or add them on top of the pancakes as they cook—it’s your call! Go for the second option if you want to avoid purple pancakes.

Nutrition