These blueberry pancakes are vegan, fluffy, refined sugar-free, and so easy to make! Make this recipe for a weekend breakfast full of deliciousness.
What goes well with blueberry pancakes?
These are some options that you can serve with blueberry pancakes:
- Blueberry sauce: Top your pancakes with our homemade blueberry sauce! It’s easy to make, and you’ll only need three ingredients.
- Fresh fruit: Add more fruit apart from blueberries. Strawberries, bananas, or kiwi will make a great addition.
- Dried nuts: Top your pancakes with some chopped nuts like almonds, hazelnuts, or pecans.
- Spices and sugar: Icing sugar or a little cinnamon on the top sounds great!
- Yogurt: Top these pancakes with creamy yogurt! Choose your favorite one.
- Butter and sweeteners: Butter and maple syrup are a staple when it comes to pancake toppings!
Ingredients to make this recipe
Blueberries: Use fresh blueberries to add to your pancakes.
Flour: We’ve used all-purpose flour.
Baking powder: This will help your pancakes to rise.
Baking soda: Add one teaspoon for a light and fluffy consistency.
Salt: To enhance all flavors.
Maple syrup: To sweeten.
Milk: We’ve used almond milk, but any milk will work.
Lemon juice: Use one tablespoon.
Vanilla Extract: For extra flavor!
Blueberry sauce: To make the blueberry sauce, you will need frozen blueberries, coconut sugar, and one tablespoon of water.
How to make this recipe
Sift the flour, baking powder, baking soda, and salt into a mixing bowl. Whisk to combine.
Then pour the maple syrup, milk, vanilla extract, and lemon juice and gently whisk all the ingredients.
Heat a skillet or a frying pan over low heat and grease the pan with coconut oil.
Once hot, pour a ladle of the batter into the pan and sprinkle with blueberries on top. Add as many blueberries as you want.
Let it cook for about 1 or 2 minutes. When bubbles start to appear all over the top, flip it very gently and let it cook for more 2 minutes, then plate.
Repeat this process until you have used all the batter.
Meanwhile, make the blueberry sauce. Add the frozen blueberries, coconut sugar, and water to a small saucepan.
Heat the saucepan over medium heat and bring to a boil while stirring frequently. Simmer for about 5 minutes or until the sauce has thickened to your desired consistency.
Serve your pancakes immediately topped with blueberry sauce or your favorite toppings.
Tips for making this recipe
- Don’t over mix the batter: Over mixing won’t make your pancakes rise and achieve a fluffier texture, don’t worry about a few lumps.
- These pancakes are freezer-friendly: Store them in a freezer bag and eat blueberry pancakes any time you want!
- Don’t turn the heat too high: Pancakes should be cooked on low heat. Otherwise, they might burn.
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Blueberry Pancakes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8–10 pancakes 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
- Diet: Vegan
Description
These blueberry pancakes are vegan, light, and super fluffy! Serve them with homemade blueberry sauce on top!
Ingredients
Blueberry Pancakes Ingredients
- 7.94 oz all-purpose flour (225 g)
- 1 tbsp baking powder
- 1 pinch salt
- 1 tsp baking soda
- 2 tbsp maple syrup
- 1 1/2 cups almond milk, at room temperature
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Blueberry Sauce Ingredients
- 1 cup frozen blueberries
- 2 tbsp coconut sugar
- 1 tbsp water
Instructions
- Sift the flour, baking powder, baking soda, and salt into a mixing bowl. Whisk to combine.
- Then pour the maple syrup, milk, vanilla extract, and lemon juice and gently whisk all the ingredients.
- Heat a skillet or a frying pan over low heat and grease the pan with coconut oil.
- Once hot, pour a ladle of the batter into the pan and sprinkle with blueberries on top. Add as many blueberries as you want.
- Let it cook for about 1 or 2 minutes. When bubbles start to appear all over the top, flip it very gently and let it cook for more 2 minutes, then plate. Repeat this process until you have used all the batter.
- Meanwhile, make the blueberry sauce. Add the frozen blueberries, coconut sugar, and water to a small saucepan.
- Heat the saucepan over medium heat and bring to a boil while stirring frequently. Simmer for about 5 minutes or until the sauce has thickened to your desired consistency. Serve your pancakes immediately topped with blueberry sauce or your favorite toppings.
Notes
Don’t over mix the batter: Over mixing won’t make your pancakes rise and achieve a fluffier texture, don’t worry about a few lumps.
These pancakes are freezer-friendly: Store them in a freezer bag and eat blueberry pancakes any time you want!
Don’t turn the heat too high: Pancakes should be cooked on low heat. Otherwise, they might burn.
Keywords: blueberry pancakes, vegan blueberry pancakes
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