Blueberry Vegan Pancakes Recipe

This Blueberry Vegan Pancakes Recipe is easy and perfect for a weekend breakfast or breakfast for dinner. These fluffy, homemade blueberry pancakes are bursting with flavor.

Breakfast is a favorite meal for many and those same people often have breakfast for dinner.

I have to put this recipe under a category in my blog and I suppose I will go with ‘breakfast’ but, boy, am I tempted to put it under ‘main dishes’.

Do pancakes fill you up – like quick? Me too! I can get so full and I want more because they taste so good but I think three for me are plenty. Sometimes even two.

For the photo, I was tempted to make one of those huge towers of pancakes but then realized I was starving. I figured I might as well style my breakfast for the photos and then eat up.

Smart idea! Brilliant idea! Delicious!

Frozen or fresh berries

The batter for this blueberry vegan pancakes recipe is made with flour, almond milk (you can choose your favorite), and frozen blueberries.

I picked through the bag of fruit to get the plumpest ones – just because.

I figured the smaller ones would be just fine in our cereal. My hands were a mess but it was all worth it. Scrumptious pancakes with big fat blueberries.

The syrup can be any that you choose but I am a big maple syrup lover. It just seems so pure. Any that you choose will make your breakfast/brunch/dinner no less fantastic!

Plain pancakes have always been a hit in my home, but my blueberry pancakes are a family favorite. Topped with dairy free butter and syrup Sunday morning breakfast doesn’t get much better. 

Add more blueberries over the top for extra health benefits and taste. Sprinkle a little powdered sugar on top too if you want to serve them as restaurants do.

I always have frozen blueberries on hand and they work wonderfully inside this blueberry vegan pancakes recipe, but use fresh blueberries if you’d like to sprinkle them over the top.

There is even a day to celebrate blueberry pancakes and Janurary 28th is Blueberry Pancake Day so get ready!

The beautiful thing about this recipe is that they are easily adaptable, this recipe is already vegan, but you can also add a gluten-free spin on it. There are a few 1:1 gluten free mixes.

With only 8 ingredients, most of which I always have in the pantry, are: 

Ingredients

• All-purpose flour adds fiber and nutrients to the main base of these pancakes.
• Organic granulated sugar is added in a small amount but is necessary for flavor.
• Hempseed (hemp hearts), raw shelled add so much protein and nutrients and they just taste so darn good, They’re a little something extra that aren’t necessary for the batter.
• Chia seed is used as an egg substitute.
• Baking powder is a leavening agent.
• Dairy-free milk adds flavor and necessary liquid.
• Extra virgin olive oil is also used in a small amount but it really helps the batter to be delicious after cooking.
• Blueberries are full of antioxidants and taste so good.

One of my favorite things about this blueberry pancake recipe is how easy it is to make. 

This recipe makes six to eight large pancakes or ten to twelve smaller pancakes — ideal for two people, or one person with leftovers to throw in the freezer. 

How to make vegan blueberry pancakes

• Grab a mixing bowl and whisk together the flour, sugar, hemp hearts, baking powder, and salt.
• Add the prepared chia seed ‘egg’, dairy-free milk, and oil. Mix well.
• Don’t add the blueberries or it will turn the batter blue.
• If you don’t care about the color mix the previous ingredients well and then go ahead and add them but stir lightly.
• Lightly butter a frying pan/skillet/griddle and heat to medium-high heat.

• Pour 1/4 cup batter into the pan. I have a pan (not a griddle) so I do one at a time. You can do two or three at a time if you have a larger griddle.
• Sprinkle a few blueberries around on top of the batter in the pan.
• Cook about 3 minutes until the bottom is golden and the batter top shows little bubbles.
• Turn the pancake over and cook another few minutes.

• Put them on a baking sheet to reheat if needed.
• Serve with your favorite syrup.

Can these be frozen

Yes you can!

If you have leftover pancakes, or you’ve doubled your batch to freeze some for later, simply follow these instructions:

Place the cooled pancakes on a parchment-lined baking sheet. 

Put the baking sheet in the freezer for an hour for the the pancakes are completely frozen. 

After they are fully frozen, put the pancakes in a freezer baggy or container and place them in the freezer. These blueberry pancakes can be frozen for up to two months. 

They defrost quickly so it really doesn’t take any planning. You should heat them in a 350° over for about 5 minutes. Get them nice and hot.

The pancakes come out like they were just freshly made.