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Healthy Vegan Blueberry Pancakes

Vegan blueberry pancakes are fluffy, thick, sugar free and absolutely scrumptious.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 pancakes
Calories: 120 kcal
Course: Breakfast
Cuisine: French , American , Canadian

Ingredients

  • 1.5 cups soy milk
  • 1.5 teaspoons apple cider vinegar
  • 1 cup rolled oats gluten free if preferred
  • 2 tablespoons chia seeds
  • 2 tablespoons hemp hearts
  • ⅓ cup chickpea flour also known as garbanzo flour
  • 2 teaspoons baking powder
  • 1 cup fresh blueberries

Instructions

    Cup of Yum
  1. Heat your non stick griddle over medium heat. Then add the soy milk and apple cider vinegar to a small bowl and set aside to let it curdle.
  2. Meanwhile, add the oats, hemp hearts and chia seeds to a blender and process until it resembles a flour consistency. (Don't worry if there are a few chunkier pieces.) Transfer to a large mixing bowl and add the chickpea flour and baking powder and whisk to combine.
  3. By now your milk should be curdled, so pour that into the bowl of flour and mix until combined without over mixing. Gently fold in the blueberries.
  4. Ladle your batter on your preheated griddle, making pancakes roughly 4 inches in diameter. You may gently press the pancakes down to help it spread a little as the batter will not be very runny. However, do not spread too much as these taste best a little thick and fluffy.
  5. Cook for 4-5 minutes until golden and flip and cook for another 3-4 more minutes, until cooked through.
  6. Serve with more fresh blueberries, raspberries, coconut shreds, chocolate chips, nuts, or maple syrup.

Notes

  •  
  • Leftovers keep refrigerated for 3-4 days or freeze in zip-top bags or a freezer-safe container for up to 3 months. Reheat in the toaster for quick and easy breakfasts.
  • Make sure your baking powder is active. If it's been sitting in your pantry, opened, for more than 6 months, it may start to lose its effectiveness.
  • The oats and seeds don't need to be perfectly blended. If there are some flaky bits that won't grind down, your pancakes will still come out perfectly.
  • No need to overmix your pancake batter. If there are a few lumps, that's perfectly fine. Just mix until combined and no floury bits remain.
  • Use medium heat for even cooking. High heat will cook the outside too quickly, resulting in undercooked middles. But make sure it's preheated so your pancakes don't stick!

Nutrition Information

Serving 1pancake Calories 120cal (6%) Carbohydrates 15g (5%) Protein 6g (12%) Fat 4g (6%) Polyunsaturated Fat 3g Sodium 127mg (5%) Potassium 161mg (5%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 127IU (3%) Vitamin C 2mg (2%) Calcium 148mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 8pancakes

Amount Per Serving

Calories 120

% Daily Value*

Serving 1pancake
Calories 120cal 6%
Carbohydrates 15g 5%
Protein 6g 12%
Fat 4g 6%
Polyunsaturated Fat 3g 18%
Sodium 127mg 5%
Potassium 161mg 3%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 127IU 3%
Vitamin C 2mg 2%
Calcium 148mg 15%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.