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    Home » Recipes » Breakfast

    Blueberry Pancakes (Vegan)

    Published: May 22, 2016 · Modified: Feb 1, 2021 by annabanana · This post may contain affiliate links · This blog generates income via ads · 4 Comments

    Jump to Recipe Print Recipe

    These blueberry pancakes have got it all- they're easy, quick and delicious way to start any day of the week!

    Straight ahead shot of blueberry pancakes on a small plate with glass jar at the back

    Hey friends!

    Quick, but delicious post today, perfect for any pancake lovers out there! 

    If like me, you are excited about blueberries season, then these blueberry pancakes should definitely be on your radar. They are made with just a 9 ingredients, and are totally dairy free and 100% vegan.

    Overhead shot of small white bowl with fresh blueberries

    Blueberry pancakes- perfect for breakfast or brunch

    When it comes to breakfast, I must admit, I much prefer warm, cooked meals, rather than something cold, even during summer. Also, I'm more of a sweet type breakfast person, although I do occasionally go for something savoury. One of my absolute favourites breakfasts or brunch meals are pancakes, and I don't think I will ever tire of them!

    Firstly, pancakes are super easy and relatively quick to prepare. Secondly, they are just so damn delicious and filling, and can be made in about million different ways. Today's version is using sweet and juicy blueberries, but they can be very easily replaced by your favourite fruit.

    Straight ahead shot of small stack of blueberry pancakes with someone holding glass jar with agave nectar in the background

    How to make vegan blueberry pancakes?

    In this recipe, I'm using cashew milk, but you can use any type of dairy-free milk (or just normal milk if you are non-vegan). You simply start by mixing all the 'wet' ingredients together. Place milk, cider vinegar, agave and olive oil into a medium bowl and mix well. Do the same for the 'dry' ingredients, then simply add wet ingredients to dry ones, fold in the blueberries (you can use fresh or frozen ones), and your batter is ready.

    As with any pancakes, good non-stick frying pan is a must. If you have a good pan, you should not have to use any additional oil to fry your pancakes. If you do not have non-stick pan, just make sure to add some oil on its surface, to stop your pancakes from sticking to it.

    Straight ahead shot of stack of golden blueberry pancakes with a segment cut out

    As always, I would love to know if you tried this, or any other of my recipes. Leave me a comment below, and let's stay in touch!

    Until next time,

    A.

    📖 Recipe

    Stack of blueberry pancakes drizzled with honey on a small plate
    Print Recipe Pin Recipe
    5 from 1 vote

    Blueberry Pancakes (vegan)

    Light and fluffy vegan blueberry pancakes drizzled with agave nectar. Perfect breakfast or brunch treat!
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Breakfast
    Cuisine: Vegan
    Servings: 12 pancakes
    Calories: 96kcal
    Author: Anna

    Ingredients

    • 250 ml cashew or oat milk
    • 1 tablespoon apple cider vinegar
    • 4 teaspoon agave nectar
    • 3 tablespoon olive oil
    • 190 g plain flour
    • 2 tablespoon corn flour or corn starch
    • 1 ½ teaspoon baking powder
    • 1 small pinch of salt
    • 100 g fresh or frozen blueberries
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    Instructions

    • In a small bowl, mix together milk, apple cider vinegar, olive oil and agave. Set aside.
    • In a separate bowl, mix together the plain flour, corn flour, baking powder and salt. Add wet ingredients to the dry ingredients and mix together. Fold in the blueberries to the batter. 
    • Heat up a non-stick frying pan (make sure it's hot!), then spoon out about 1-2 tablespoon of batter per pancake. Fry on each side for about couple of minutes until golden brown.
    • Drizzle ready pancakes with some more agave nectar, top with few more blueberries. Enjoy!

    Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Notes

    This recipe will make about 12 pancakes depending on the size.

    Nutrition

    Calories: 96kcal
    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!

    If you want to stay up to date with the latest recipes and posts, make sure to sign up to my mailing list!

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    Reader Interactions

    Comments

    1. Jess @choosingchia

      January 16, 2019 at 1:01 pm

      5 stars
      These pancakes are perfect Anna!

      Reply
      • annabanana

        January 19, 2019 at 3:18 pm

        thank you Jess! So happy to hear that you like them! Sending hugs!

        Reply
    2. Bethany @ athletic avocado

      May 28, 2016 at 2:31 pm

      pancakes are about 37% better when they are fluffy than when they are flat 🙂 Such an awesome idea to use aquafaba to fluff them up! Defs trying ASAP!

      Reply
      • annabanana

        May 28, 2016 at 3:30 pm

        Ha! That is very true Bethany! Flat pancake is just...well, a flat pancake! 🙂 thank you, I'm glad you think so and I hope you will love them as much as I do!

        Reply

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    Anna Wierzbinska.

    Hey, I'm Anna!

    I'm a self-taught baker, recipe developer & food photographer based in small village in Hampshire, UK. I created this blog to share sweet recipes that are simple enough for bakers of any level to enjoy. I truly hope that you will find your new favourite dessert recipe here! If you have any questions, or want to connect, I would love to hear from you!

    About Anna →

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