🥞 Vegan Blueberry Pancakes – Fluffy & Flavorful
Kickstart your day with these light and fluffy vegan blueberry pancakes—perfect for breakfast, brunch, or a cozy weekend treat. They’re simple to make, naturally sweetened, and packed with juicy blueberries in every bite.​
đź›’ Ingredients
Dry Ingredients:
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1 cup all-purpose flour (or whole wheat flour for a heartier texture)
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1 tablespoon sugar (or maple syrup for natural sweetness)
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2 teaspoons baking powder
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1/4 teaspoon salt​
Wet Ingredients:
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1 cup non-dairy milk (almond, soy, or oat)
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1 tablespoon vegetable oil (or melted coconut oil)
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1 teaspoon vanilla extract​
Fruits:
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1 cup fresh or frozen blueberries (no need to thaw if using frozen)​
👩‍🍳 Instructions
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Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Combine Wet Ingredients: In another bowl, mix the non-dairy milk, oil, and vanilla extract until combined.
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Combine Mixtures: Pour the wet ingredients into the dry mixture and stir gently until just combined. A few lumps are fine—avoid overmixing!
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Fold in Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed.
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Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
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Serve and Enjoy: Serve warm with maple syrup or your favorite toppings.​
đź“Š Nutrition Information (per pancake, based on 6 servings)
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Calories: 140
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Protein: 3g
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Carbohydrates: 26g
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Dietary Fiber: 2g
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Sugars: 3g
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Fat: 4g​
🌿 Tips & Variations
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Sweetener Options: If you prefer a different sweetener, maple syrup or agave nectar can be used as alternatives to sugar.
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Flavor Enhancements: Add a few drops of lemon extract or a sprinkle of cinnamon for an extra burst of flavor.
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Storage: Store the pancakes in an airtight container in the refrigerator for up to a week. Reheat in a toaster or on a skillet before serving.
