Vegan Blueberry Pancakes
Start your morning right with these fluffy and flavorful Vegan Blueberry Pancakes, a plant-based twist on the classic breakfast favorite. Made with a blend of all-purpose and whole wheat flour for a wholesome texture, these pancakes use almond milk combined with apple cider vinegar to achieve a rich, dairy-free "buttermilk" base. Sweetened naturally with maple syrup and infused with vanilla and melted coconut oil, every bite is bursting with fresh, juicy blueberries. Quick to prepare in just 10 minutes and ready in 20, this recipe is perfect for a cozy homemade breakfast or brunch. Serve them warm with extra maple syrup, fresh fruit, or your favorite toppings for a vegan treat that's sure to delight. Keywords: vegan blueberry pancakes, dairy-free pancakes, homemade vegan breakfast, plant-based recipes.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 cups almond milk
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- 1 cup fresh blueberries
- 1 as needed cooking spray or additional coconut oil
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
In a separate large mixing bowl, combine the almond milk and apple cider vinegar. Let sit for about 5 minutes to create a vegan 'buttermilk'.
Add the maple syrup, vanilla extract, and melted coconut oil to the almond milk mixture and mix well.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to over-mix as this can make the pancakes tough.
Fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Preheat a non-stick pan or griddle over medium heat and lightly coat it with cooking spray or additional coconut oil.
Pour about 1/4 cup of batter onto the pan for each pancake, spreading it slightly to form an even circle.
Cook the pancakes for 2-3 minutes or until bubbles form on the surface and the edges begin to look dry. Flip and cook for an additional 2-3 minutes until golden brown and cooked through.
Transfer cooked pancakes to a plate and repeat the process with the remaining batter. Consider keeping the cooked pancakes warm in a low oven while you finish the batch.
Serve the pancakes warm with additional maple syrup, fresh blueberries, or your favorite pancake toppings.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2332 mg | 101% | |
| Total Carbohydrate | 214.7 g | 78% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 68.2 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 637 mg | 49% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 626 mg | 13% | |
*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.
