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A stack of a vegan pancakes recipe cooked and sitting on a plate.
4.89 from 9 votes

Dairy Free Blueberry Pancakes

Dairy Free Blueberry Pancakes! Four simple words that mean so much.
Course Breakfast, Brunch
Cuisine Dairy-Free, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 Pancakes
Calories 95kcal
Author Ginny McMeans


  • 1 tablespoon chia seeds - mixed with three tablespoons of water
  • 1 cup All-purpose flour - whole wheat pastry flour would be great too
  • 1 tablespoon Organic granulated sugar
  • 1 tablespoon Hempseed (hemp hearts) - raw shelled
  • 3 teaspoons Baking powder
  • ½ teaspoon Salt
  • ¾ cup dairy-free milk - unsweetened
  • 2 tablespoons Extra virgin olive oil
  • ½ cup blueberries - fresh or defrosted frozen


  • Mix the chia seeds and water together and set aside for the 'egg' to gel.
  • In a large measuring cup or mixing bowl, whisk together the flour, sugar, hemp hearts, baking powder, and salt.
  • Add the 'egg', dairy-free milk and oil, Mix well.
  • Lightly butter a frying pan/skillet/griddle and heat to medium-high heat.
  • Pour ¼ cup blueberry 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.  The reason I don't mix the blueberries into the batter is so that they stay firmer and don't turn the batter blue.
  • 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.
  • They can be put on a baking sheet to reheat if needed.
  • Serve with your favorite syrup.



Serving: 1Pancake | Calories: 95kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 118mg | Potassium: 145mg | Fiber: 1g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg