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Vegan Blueberry Pancakes
Usually, when I think about breakfast a big pile of warm pancakes drizzled with maple syrup is what pops into my mind. To be more specific, vegan blueberry pancakes are the ones that I fantasise with.
I have a super delicious vegan blueberry pancake recipe that I love sharing with everyone. Even though there are many vegan blueberry pancake recipes out there, I bet you'll love this one as much as I do. I added a few little extra touches that make all the flavours really come out.
This is the perfect recipe for a lazy Sunday, or for when you're having friends over for brunch. Whenever I know I have an intense non-stop day ahead of me, I try to treat myself with a load of these delicious vegan blueberry pancakes.
Having a nice breakfast like this one not only will it make you smile. It will also leave you satiated for a long while. This way you'll be able to do what you need to do through the day without having your belly cringe for food.
I hope you don't mind your food being blue! Or green. I'm not really sure what to call the colour these pancakes turned out. What I am sure about is that, regardless of the colour, these vegan blueberry pancakes are absolutely delicious.
The reason these vegan blueberry pancakes have a blue-ish/green-ish colour is that I used frozen blueberries instead of fresh ones. As soon I a begun to stir the blueberries with the batter I saw it change colours. Honestly, I was not expecting that at all!
I've also used fresh blueberries to make this recipe. Doing this will avoid your batter from turning on odd colour. You'll get a picture perfect stack of pancakes. With that said, I rather use frozen blueberries.
Frozen blueberries are so much cheaper than buying fresh ones. In my mind, it feels a bit of a waste of money to get fresh ones when having blue pancakes is not such a big deal. We can say they are homemade, and it actually gives them a bit of character.
I also like how handy frozen blueberries are. I always keep a big bag of frozen berries in my freezer. It has saved me more than once, whenever I ran out of fresh fruit. And berries do not lose either their flavour nor their properties when frozen. And I can make vegan blueberry pancakes whenever I please.
One thing about vegan blueberry pancakes is that they are a lot easier to make than what people think. You pretty much mix everything together but like any other batter, when you mix things in the right order it makes it so much easier, so make sure you follow the instructions properly.
Once you have your pancakes ready, stack'em up, serve them with some berries on top and drizzle maple syrup all over them. You and your loved ones will obsess over this blue breakfast as much as we do! For more vegan pancake goodness also try out our Vegan Pumpkin Pancakes.
Ingredients
For the dry ingredients
- 2 tsps baking powder
- ½ tsp baking soda
- 1 tsp sea salt
- 2 cups wheat flour
For the wet ingredients
- 1½ cups almond milk
- ¼ cup aquafaba
- 1 cup frozen blueberries
- 2 tsps lime (juice and zest)
- ¼ cup maple syrup
- 2 tbsps sunflower oil
- 2 tsps vanilla extract
For the topping
- 1 cup blueberries (washed)
- 2 tbsps maple syrup
For the frying oil
- 1 tbsp sunflower oil
Directions
- Use a big bowl and mix the dry ingredients.
- Add the wet ingredients except the blueberries to a blender and blend until you see bubbles.
- Combine the wet and dry ingredients with the blueberries and set aside.
- Add a bit of the frying oil to the pan and heat it up.
- If u use 1/4 Cup measurement per pancake one serving should be about 3 pancakes.
- When the oil is hot, add the batter and fry the pancake for 2-3 minutes from each side.
- Serve the pancakes straight away or keep them warm in the oven until you finished the whole batch.
- For serving drizzle with maple syrup and add the fresh blueberries on top, enjoy!
Nutrition Facts
Total servings 4
| Amount Per Serving | ||
|---|---|---|
| Calories 482 | From Fat 116 | |
| % Daily Value* | ||
| Total Fat 13g | 19.8% | |
| Saturated Fat 1g | 6.2% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 817.107mg | 34% | |
| Total Carbohydrate 82g | 27.4% | |
| Dietry Fiber 4g | 14.6% | |
| Sugars 26g | ||
| Protein 9g | 18.8% | |
| Vitamin A 42.25µg | ||
|---|---|---|
| Vitamin B-12 0µg | 0% | |
| Vitamin B-6 0.08mg | 4.2% | |
| Vitamin C 5.31mg | 8.8% | |
| Vitamin D 41.27IU | 10.3% | |
| Vitamin D3 0.98µg | ||
| Vitamin E 7.63mg | 25.4% | |
| Vitamin K1 14.27µg | 17.8% | |
| Calcium 349.76mg | 35% | |
|---|---|---|
| Copper 0.2mg | 9.8% | |
| Folate 28.77µg | 7.2% | |
| Folic Acid 0µg | ||
| Iron 1.46mg | 4.5% | |
| Magnesium 35.59mg | 8.9% | |
| Manganese 1.65mg | 82.3% | |
| Niacin 1.15mg | 5.8% | |
| Pantothenic acid 0.44mg | 4.4% | |
| Phosphorus 257.77mg | 25.8% | |
| Potassium 505.33mg | 14.4% | |
| Riboflavin, 0.5mg | 29.2% | |
| Selenium 27.66µg | 39.5% | |
| Sodium 817.11mg | 34% | |
| Thiamin, 0.16mg | 10.7% | |
| Zinc 1.2mg | 5.3% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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