Vegan Blueberry Pancakes Recipes

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BEST VEGAN BLUEBERRY PANCAKES



BEST Vegan Blueberry Pancakes image

These vegan blueberry pancakes are everything you need for a cozy morning: they're fluffy, lightly sweet, and perfectly tangy.

Provided by Sonja Overhiser

Categories     Breakfast / Brunch

Time 20m

Number Of Ingredients 12

1 flax egg
1 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
1 cup almond milk
1 teaspoon apple cider vinegar
1 tablespoon maple syrup, plus additional for serving
2 tablespoons neutral oil (vegetable or grapeseed)
1 pinch turmeric (optional)
1 cup fresh or frozen blueberries
Optional: Quick Blueberry Sauce, for serving

Steps:

  • Start the flax egg (it needs to sit for 15 minutes).
  • Meanwhile, in a medium bowl, whisk together the all purpose flour, baking powder, cinnamon, and kosher salt.
  • In a separate bowl, pour in the almond milk, apple cider vinegar, maple syrup, and oil. When the egg is done, add the egg.
  • Stir the wet ingredients into the dry ingredients. If you'd like, add a tiny pinch of turmeric (our batter was very light, and a little turmeric mimics the color an egg yolk adds).
  • Lightly press a skillet with additional grapeseed or vegetable oil. Heat the skillet to medium heat. Pour the batter into small circles, and place blueberries on top. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Serve immediately with maple syrup.

Nutrition Facts : Calories 116 calories, Sugar 3.4 g, Sodium 99.3 mg, Fat 4.5 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 18 g, Fiber 1.2 g, Protein 2.1 g, Cholesterol 0 mg

BEST VEGAN BLUEBERRY PANCAKES



Best Vegan Blueberry Pancakes image

The best, EVER, Vegan Blueberry Pancakes: they're thick, fluffy, packed with blueberries, and perfect for your Sunday morning brunch. This recipe is easy and made with wholesome, all-natural ingredients.

Provided by Shane Martin

Categories     Vegan Breakfast Recipes

Time 27m

Number Of Ingredients 18

1 cup whole wheat flour
1 cup oat flour (see Notes below)
2 Tbsp ground flaxseed (flax seed meal)
1 Tbsp baking powder
1/2 teaspoon salt
1 cup water
3/4 cup unsweetened almond milk
2 Tbsp unsweetened apple sauce
2 Tbsp maple syrup
1 tsp. vanilla
2 small bananas or 1 medium-sized banana mashed
1 cup frozen or fresh blueberries
Vegan Whipped Cream
Fresh blueberries
Shredded coconut
Sliced bananas
Chopped walnuts
Maple syrup (real, not that fake, cheap crap in the old lady bottle)

Steps:

  • If you have a non-stick griddle, preheat to 350 degrees. If using a nonstick skillet, heat on medium.
  • Add all dry ingredients to a large mixing bowl and whisk to combine.
  • Place all of the wet ingredients, except for the bananas and blueberries, into another bowl and mix well. Add the wet mixture to the dry ingredients and mix until well combined, but do not over mix. Leaving some lumps is just fine. Toss the mashed banana and blueberries into the batter and stir until everything is combined. Set the pancake batter aside and allow it to rest for 5 minutes.
  • Once the cooking surface is ready use a ¼ cup of the batter for each pancake. But, if you're like me and want your pancakes the size of manhole covers, allow ½ cup of batter per pancake.
  • Cook until you start to see the bubbles or the edges start to crisp up a bit. Then flip and cook until the bottom is slightly golden. Usually about 20-30 seconds.
  • Serve immediately with warm maple syrup.

Nutrition Facts : ServingSize 2 Pancakes, Calories 181 calories, Sugar 6.8 g, Sodium 195.2 mg, Fat 2.3 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 36.3 g, Fiber 4.9 g, Protein 5.6 g, Cholesterol 0 mg

VEGAN BLUEBERRY PANCAKE RECIPE



Vegan Blueberry Pancake Recipe image

There's nothing quite like a warm vegan blueberry pancake on weekend morning. This easy recipe makes light and fluffy vegan blueberry pancakes.

Provided by Jolinda Hackett

Categories     Breakfast     Brunch

Time 11m

Number Of Ingredients 7

2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons cooking oil (such as coconut or vegetable oil)
2 cups soy milk (or almond milk or dairy-free milk of your choice)
1/2 cup blueberries (fresh or frozen)

Steps:

  • Mix together the flour, sugar, baking powder and salt in a large bowl.
  • Add the non-dairy milk and oil and mix until well combined.
  • Pour the blueberries into the batter and stir until combined.
  • Drop spoonfuls of batter onto a hot greased griddle and cook for approximately 3 minutes on each side.
  • Serve with syrup, fresh fruit, jam, or some soy or coconut yogurt. Are you looking for more sweet tasting vegetarian and vegan breakfast recipe ideas? Look not further. These breakfast treats are sure to satisfy vegans, vegetarians and omnivores alike. Sources: Haney, R. (n.d.). Healthy Kind of Oil to Use in Pancakes. Retrieved November 20, 2016, from http://healthyeating.sfgate.com/healthy-kind-oil-use-pancakes-2210.html Sugar, J. (2016, March 27). 100-Calorie Fluffy and Sweet Vegan Pancakes. Retrieved November 20, 2016, from http://www.popsugar.com/fitness/Vegan-Pancake-Recipe-35270589

Nutrition Facts : Calories 278 kcal, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, Sodium 637 mg, Sugar 10 g, Fat 9 g, ServingSize 12 pancakes (serves 6), UnsaturatedFat 0 g

BLUEBERRY VEGAN PANCAKES



Blueberry Vegan Pancakes image

You won't be able to tell that these Blueberry Vegan Pancakes are vegan - made without eggs, milk, or butter. These pancakes are incredibly thick and fluffy, and soak in just the right amount of maple syrup. Feel free to swap out the blueberries for bananas, add in some nuts, or even a touch of cocao powder.

Provided by The Worktop

Categories     Pancakes and Waffles

Time 35m

Number Of Ingredients 9

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup oat milk ((or any other milk-alternative))
3 tablespoons sunflower oil ((or any other neutral oil), plus extra for cooking)
1 teaspoon cider vinegar
1 1/4 cup frozen blueberries

Steps:

  • Heat a griddle or large skillet (preferably cast iron - see notes) on medium-low to medium heat. Using a paper towel, rub on a bit of oil. Each pancake takes about 8 minutes total to cook, so if you can only fit one pancake on your griddle, use 2 pans at once to reduce the total cooking time.
  • In a large bowl, mix together all the dry ingredients, except the blueberries. Make a well in the middle and add in all the liquid ingredients. Mix with a fork until everything comes together. The batter should be mostly smooth, but a few small lumps are fine.
  • When your griddle is evenly pre-heated (around 10 minutes if you are using cast iron), drop on a bit less than 1/2 cup of batter on the heated pan, and lightly spread the batter with the back of the spoon to make a round. Quickly place on about 1/4 cup of blueberries in a single layer before the batter it sets. Try not to put the blueberries on the edge of the pancakes, though some may roll to the edge as the batter settles. Drop on a bit more batter to partly cover some of the blueberries.
  • Cook until the edges of the pancakes are dried and starting to brown, and the surface of pancakes have some bubbles and a few blueberries have burst, about 5 minutes. You may need to adjust the heat to medium-low so the surface of the pancake does not burn. Keep in mind that these pancakes cook slow compared to other traditional pancake recipes since these are very thick and do not contain any egg. Do not rush the cooking time by turning up the heat. (See also the notes about how different materials of the griddle will affect the cooking process).
  • Once the pancakes are ready, carefully flip with a spatula, and cook until browned on the underside, about 3-4 minutes more. Transfer to a cooling rack and cover loosely with aluminum foil. You may want to keep them warm in oven while you finish cooking the other pancakes.
  • Continue with more oil and the remaining batter. I usually make 5-6 pancakes, depending on how large I make them. Serve with maple syrup and any other topping of choice.

Nutrition Facts : Calories 159 kcal, Carbohydrate 24 g, Protein 2 g, Fat 5 g, Sodium 122 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

VEGAN BLUEBERRY PANCAKES



Vegan Blueberry Pancakes image

The best ever vegan blueberry pancakes. Thick and fluffy and packed with blueberries. Also super easy and made in one bowl!

Provided by Alison Andrews

Categories     Breakfast     Dessert

Time 30m

Number Of Ingredients 8

1 1/2 cups All Purpose Flour ((188g))
3 Tablespoons White Granulated Sugar
1 Tablespoon Baking Powder
1/4 teaspoon Salt
1 1/4 cups Soy Milk ((300ml))
1/4 cup Vegan Butter ((56g) Measured, then melted)
1 cup Fresh Blueberries ((125g) plus more to dot on top of each pancake)
Oil or Vegan Butter (For frying)

Steps:

  • Sift the flour into a mixing bowl and add the sugar, baking powder and salt.
  • Add the soy milk and melted vegan butter and mix into a batter.
  • Add 1 cup of blueberries and fold them into the batter.
  • Heat up a frying pan with a little oil or vegan butter and when hot, add around 1/4 cup of the batter to the pan. Dot a few blueberries directly on top of the pancake as it cooks.
  • When the pancake has bubbles on the top and looks dry on the edges, flip it and cook it on the other side. Cook until both sides are browned and it's cooked through.
  • Repeat until your batter is finished. Serve with extra blueberries and maple syrup.

Nutrition Facts : ServingSize 1 Pancake, Calories 122 kcal, Sugar 4.7 g, Sodium 184 mg, Fat 4.2 g, SaturatedFat 1.1 g, Carbohydrate 18.5 g, Fiber 0.8 g, Protein 2.5 g

VEGAN BLUEBERRY PANCAKES



Vegan Blueberry Pancakes image

Make and share this Vegan Blueberry Pancakes recipe from Food.com.

Provided by x_Gaz

Categories     Breakfast

Time 30m

Yield 10 4-inch pancakes

Number Of Ingredients 10

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
2 tablespoons canola oil, plus oil for the pan (or any kind of mild-tasting veg oil)
1/3 cup water
1 -1 1/4 cup plain soymilk
1 teaspoon vanilla extract
2 tablespoons pure maple syrup
1 cup blueberries

Steps:

  • Oil a large skillet and preheat over med/high heat for about two minutes.
  • Sift together the flour, baking powder, salt, and cinnamon, if using.
  • In a separate bowl, combine the other ingredients.
  • Adding wet ingredients to the dry, fold in the blueberries; mix until just combined.
  • Do not over mix or the pancakes will be tough; a couple of lumps are okay.
  • Cook pancakes until browned on the bottom and bubbles form on the top, about 4 minutes. Turn the pancake over and cook until the bottoms are browned and the pancakes are barely firm to touch.
  • Transfer to the plates, and repeat until the rest of the pancake mix is used.

Nutrition Facts : Calories 115.3, Fat 3.4, SaturatedFat 0.3, Sodium 202.5, Carbohydrate 18.6, Fiber 0.9, Sugar 5, Protein 2.5

SIMPLE VEGAN BLUEBERRY PANCAKES



Simple Vegan Blueberry Pancakes image

We have these every Saturday morning at our house. So simple and fast, these are a nice change from cereal all week! Serve with pure maple syrup and a hot cup of strong coffee.

Provided by Little Vegan Devil

Categories     Breakfast

Time 15m

Yield 8 pancakes, 2 serving(s)

Number Of Ingredients 5

1 cup whole wheat flour
3 teaspoons baking powder
1 teaspoon cinnamon
1 cup soymilk
1/3 cup blueberries

Steps:

  • Mix together flour, baking powder and cinnamon.
  • Add soy milk and blueberries and stir gently until "just mixed".
  • If the batter is too thick or runny, add more soy milk or flour accordingly. It should be a "pancakey" consistency.
  • Pour batter in small amounts to a warm, un-oiled, non-stick frying pan on medium heat. When edges start to pull away from the bottom of the pan and a few bubbles form on the tops, lift up a little and check to see if the pancake is turning a light golden brown. When they are, flip the pancakes over.
  • After a few minutes, carefully make a little slit in one to see if it is cooked all the way through, and check that the second side has become a light golden brown colour.
  • Serve hot and enjoy!

Nutrition Facts : Calories 290.4, Fat 3.7, SaturatedFat 0.5, Sodium 608.2, Carbohydrate 57.1, Fiber 8.4, Sugar 7.6, Protein 12.1

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