Fluffy Vegan Blueberry Pancakes
These fluffy vegan blueberry pancakes are the easiest most delicious breakfast recipe! Made in one bowl with less than 10 ingredients and comes together in just 30 minutes! These pancakes are so fluffy, thick and make the perfect weekend breakfast.
Ingredients
- 2 flax eggs 2 tbsp flax seeds + 6 tbsp warm water
- 2 cups all purpose flour (can use whole wheat 1:1)
- 4 tbsp applesauce (seasonal: pure pumpkin puree)
- 2 cups plant milk, (almond, cashew, oat milk, etc)
- 2 tsp baking powder
- 1 tsp baking soda
- Handful of blueberries, mixed in batter (about 1 cup)
Instructions
- In a small bowl, make your flax egg. Let sit for 5 minutes.
- In a medium-sized bowl, add in flax egg, applesauce and plant milk and mix with a hand mixer.
- Add in flour, baking powder, and baking soda, and mix with a hand mixer until well combined. Continue blending until no chunks remain and everything is well mixed.
- Using a spatula, fold in the blueberries.
- Plug in your griddle and spray it lightly with cooking spray (you only need to spray it once at the beginning). Turn the heat of your griddle to 400ºF. Once it is hot, use a ladle to pour one scoop of batter onto the griddle. You can cook 5-6 pancakes at a time, depending on the size of your griddle.
- Once the edges of the pancake start to brown slightly and bubbles form in the middle of the pancake (after about 1-2 minutes), gently slide a spatula underneath it and flip your pancakes.
- Repeat steps 5 and 6 for the rest of your pancake batter.
- Once your pancakes are cooked, top with nut butter, bananas, berries, maple syrup, or whatever you'd like and enjoy!
Notes
How to store: place pancakes in an airtight container in the fridge for up to 5 days. Reheat in the microwave before enjoying.
How to freeze: Place in a container in the freezer for up to one month.
How to freeze: Place in a container in the freezer for up to one month.