Simple Vegan Blueberry Pancakes
Start your morning with a stack of fluffy, flavorful Simple Vegan Blueberry Pancakes—an easy and nourishing breakfast that’s perfect for any day of the week! Made with pantry staples like all-purpose flour, baking powder, and a hint of vanilla, these pancakes strike the perfect balance of light texture and subtle sweetness thanks to a touch of maple syrup. Bursting with juicy blueberries in every bite, this plant-based recipe not only skips the eggs and dairy but also comes together in just 20 minutes. Cooked to golden perfection with a touch of coconut oil, these pancakes are great for weekend brunches or meal prep for busy mornings. Top them with extra blueberries, a drizzle of syrup, or your favorite vegan toppings and savor a breakfast that’s as indulgent as it is wholesome!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Maple syrup
- 1.25 cups Unsweetened almond milk (or other plant-based milk)
- 1 teaspoon Vanilla extract
- 0.75 cups Fresh or frozen blueberries
- 1 tablespoon Coconut oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
Add the maple syrup, almond milk, and vanilla extract to the dry ingredients. Mix gently until the batter is smooth and free of lumps. Avoid overmixing.
Fold the blueberries into the batter carefully to avoid breaking them.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of coconut oil.
Once the skillet is hot, pour 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circular shape if needed.
Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 2-3 minutes until golden brown on both sides.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with additional maple syrup, fresh blueberries, or your favorite vegan toppings.
Nutrition Facts
Calories |
1004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2156 mg | 94% | |
| Total Carbohydrate | 188.1 g | 68% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 38.5 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 594 mg | 46% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 487 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.
