Blueberry Pancakes Milk Free Egg Free
Fluffy, flavorful, and completely dairy- and egg-free, these Blueberry Pancakes are a breakfast game-changer for plant-based and allergy-conscious eaters alike. Made with pantry staples like all-purpose flour, unsweetened almond milk, and applesauce, this recipe delivers a perfectly tender texture without compromising on taste. Every bite bursts with juicy blueberries, making these vegan pancakes a naturally sweet and comforting morning treat. Easy to prepare in under 30 minutes, they’re ideal for busy mornings or a relaxed weekend brunch. Serve them warm with a drizzle of maple syrup, fresh fruit, or a sprinkle of powdered sugar for a crowd-pleasing meal that's as wholesome as it is delicious. Perfect for those searching for vegan pancake recipes or milk-free, egg-free breakfast options!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 1.25 cups Unsweetened almond milk (or dairy-free milk of choice)
- 2 tablespoons Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.75 cups Fresh or frozen blueberries
- 1 as needed Neutral oil (like vegetable or coconut oil) for greasing the pan
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
In a separate medium bowl, mix the almond milk, applesauce, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of neutral oil.
Using a 1/4-cup measuring cup, pour batter onto the skillet to create each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look set.
Flip the pancakes carefully with a spatula and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1774 mg | 77% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 40.5 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 593 mg | 46% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
