Vegan Blueberry Pancakes
These simple vegan blueberry pancakes are deliciously fluffy and made with just six ingredients. A healthy breakfast to start the day!
Servings 2
Calories 367kcal
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
Serving: 3pancakes | Calories: 367kcal | Carbohydrates: 74.4g | Protein: 10.6g | Fat: 5.1g | Saturated Fat: 0.8g | Sodium: 41mg | Fiber: 10.2g | Sugar: 22.4g