Vegan Blueberry Pancakes
You all know that pancakes are my absolute favourite thing on earth, and these vegan blueberry pancakes are pretty hard to beat. This recipe is an adaptation from my simple vegan pancakes recipe and features frozen blueberries and cinnamon for a sweet and fruity taste.
Why you’ll love this recipe:
I just know you’ll love this recipe! It’s:
- Vegan friendly
- Made without eggs
- Ready in under 20 minutes!
And best of all, where there are pancakes, there is maple syrup. And maple syrup is liquid serotonin.
How to make vegan blueberry pancakes
Blend oats into oat flour using a blender or food processor, then mix with baking powder and cinnamon. Then blend the bananas and dairy-free milk until smooth and pour this into the dry ingredients (photo 1).
Stir the blueberries into the batter (photo 2) then cook the pancakes in a pan (photo 3), flipping when bubbles appear on the surface.
And of course, make sure to stack your pancakes up high and enjoy them hot with a drizzle of maple syrup!
How to make perfect pancakes
I’m finally spilling the tea on how to make perfect pancakes every time:
- Use a non-stick frying pan. I cannot stress this enough. Buy a good quality non-stick frying pan and it will last you for years.
- Grease the pan with spray oil. Using spray oil is not only a great way to reduce your oil intake, but it gives your frying pan a thin coating of grease to avoid the pancakes sticking.
- Flip the pancakes when bubbles appear and stay there. You’ll notice your pancakes start to bubble up pretty soon, but it’s important to wait for the bubbles which appear and stay around before flipping the pancakes. If you’re not sure, gently check the underside of a pancake using a silicone spatula to see if its ready!
Psst! If you love blueberries, you’ll love my vegan blueberry muffins too!
You can use fresh or frozen blueberries in this recipe, but I highly recommend using frozen, as they have a gorgeous jammy texture when cooked.
I love a drizzle of maple syrup and extra fresh blueberries, but you could also serve with chia seed jam!
Store pre-cooked pancakes in an airtight container the fridge for up to 3 days. You can reheat them in the microwave, in a frying pan, or in the toaster!
You can also freeze cooked pancakes in a freezer bag for two weeks and reheat when desired.
More pancake recipes
Vegan Blueberry Pancakes
- 1 ¼ cups/ 100 grams Oats
- 1 tsp Baking Powder
- ½ tsp Ground Cinnamon
- 2 Medium Bananas ripe + spotty
- ½ cup/ 130 ml Dairy-free Milk I like soy milk
- ¾ cup/ 120 grams Blueberries fresh or frozen
- Preheat a non-stick frying pan over low-medium heat and grease with a little spray oil.
- Add the oats to a blender and blend for at least 30 seconds to form a fine powder (this is oat flour). Add the oat flour to a medium mixing bowl along with the baking powder and ground cinnamon. Stir with a spatula to combine.
- Peel the bananas and add to the blender along with the dairy-free milk. Blend to form a smooth, lump-free liquid. Add this to the dry ingredients and stir with a spatula to form a smooth pancake batter.
- Add in the frozen blueberries and carefully fold them in. You do not need to overmix here!
- Add 2-3 tbsp batter to the frying pan at a time (if your pan is large, you can cook three pancakes at a time). Cook the pancakes until bubbles appear without disappearing back into the batter (2-3 minutes). At this point, flip the pancakes using a silicone spatula and cook for 1-2 minutes more on the other side.
- Repeat step 5 with the remaining batter. You should get 6 pancakes in total.
- Stack the pancakes high and enjoy with maple syrup!
- You can make these pancakes with fresh blueberries, but frozen blueberries have a lovely jammy texture when cooked.
- See the blog post above for notes on storage and reheating.
NUTRITIONServing size: 3 pancakes, without toppings Calories: 367kcal | Fat: 5.1g | Saturated Fat: 0.8g | Cholesterol: 0mg | Sodium: 41mg | Carbohydrates: 74.4g | Fiber: 10.2g | Sugar: 22.4g | Protein: 10.6g