Vegan Blueberry Pancakes
Enjoy the fluffiest, most delicious Vegan Blueberry Pancakes with my quick and easy recipe! Lightly sweet, perfectly soft, and loaded with juicy blueberries, these pancakes are perfect for a family breakfast, a cozy brunch, or even breakfast for dinner. I make it with wholesome, gluten-free ingredients, they're ready in just 20 minutes - no fuss, just pure pancake perfection!
Servings: 8
Calories: 113kcal
Ingredients
- 1 cup oat flour
- ¼ cup fine grained almond flour
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- ½ cup unsweetened dairy free milk
- 3 tablespoons apple sauce
- 4 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
- 1 cup fresh blueberries , see note
Instructions
- Turn up the heat on your pan/griddle, you want it nice and hot for cooking the pancakes. You know it’s ready when you spray some water on it and you hear it sizzle. Also if it is not non-stick you should use a spray oil to avoid the pancakes sticking.
- Mix the flours, baking powder and salt together in a bowl and whisk to combine.
- Make a little well in the middle and add the milk, apple sauce, vinegar, vanilla and maple syrup. Mix until everything is just mixed.
- Gently fold in the blueberries.
- Allow to sit about 5 or so minutes while you put things away and clean up.
- Drop large spoonfuls onto the pan/griddle. Cook about 4-5 minutes on each side. They should be slightly brown and flip easily when ready. You may also see little bubbles forming on the tops with raw batter.
- Top with whatever you choose and enjoy!
Notes
- My #1 Secret Tip is to prepare the batter right before cooking and let it sit for just 5 minutes, any longer, and the texture won’t be as fluffy. Since the batter relies on a chemical reaction for lift, it’s best to make and cook it fresh.
- Weigh Ingredients For Best Results: To get the best texture with these gluten free blueberry pancakes you need accuracy with the flours. I include precise weights in the recipe card.
- Measure Accurately: If you prefer to measure, then measure the flours by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights.
- Grease Your Pan Well: Use cooking spray to grease your skillet, or wipe a paper towel dipped in oil around the pan for an even coating to ensure your pancakes don’t stick. You can use any oil that you prefer – coconut oil is one of my favorites.
- Test The Pan’s Heat: I use a simple test to know that my pan is hot enough. I just spray some water on it and if I hear it sizzle, I know my pan is ready to go.
- When To Flip: You know when the pancakes are ready to flip because you see air like pockets form right under the surface of the top of the batter. Also, if you start to flip them and they don't come off easily, they need more time.
- For Frozen Blueberries: I recommend fresh blueberries for my healthy blueberry pancake recipe, because the exact ratio of wet to dry ingredients really matters. If you do want to use frozen blueberries, you need to be careful with them as they can have more water since they are frozen. If you decide to go this route, here are some tips to try:
- You can allow them to defrost, then pat them dry to reduce moisture.
- Or, you can reduce the milk by a tablespoon or two and add more milk slowly until you get the perfect batter texture. You want it just wet, not too runny.
- You can also just drop the frozen berries on while cooking. Simply drop them on the raw batter after you first put the pancakes on the griddle.
- One thing to remember is if you want to use frozen berries mixed into the batter, it will bleed color and make your pancakes a weird greenish gray color.
Nutrition
Calories: 113kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 233mg | Fiber: 2g | Sugar: 6g