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vegan, breakfast, gluten-free, sweet · June 25, 2019

Fluffy Vegan Blueberry Pancakes

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Soft and fluffy vegan blueberry pancakes! Made with good breakfast stuff like applesauce, gluten-free oats, maple syrup, cinnamon, and jammy juicy berries.

Fluffy Vegan Blueberry Pancakes

Blueberry pancakes are my favorite kind of pancakes and there is not yet a blueberry pancake recipe on this blog and that is not okay. I’m also on a MASSIVE – out of hand really – blueberry kick at the moment. I’m on my third batch of this fudge, and can’t even count how many blueberry smoothies I’ve had in the past few weeks.

So the weekend may be a little ways off still, but it’s vegan, gluten-free, sweet and soft like cake, healthy like oatmeal, stack them tall and smother with almond butter Fluffy Vegan Blueberry Pancake time.

Fluffy Vegan Blueberry Pancakes

I have a long/wordy personal post and another blueberry recipe both in the works for later this week, so I’m going to keep this one short, sweet, and too the pancake point.

Do you think I’ve said the word “pancake” enough times yet in this post? Because I’m not sure?

Fluffy Vegan Blueberry Pancakes

These are based on my very favorite and VERY popular fluffy vegan banana-free pancakes from many years ago. My original plan was to give that recipe a photo/video update, but I just couldn’t keep blueberries out of the batter.

Remaking them this past weekend, I remembered why that recipe is still my favorite and go-to pancake recipe. The base recipe is similar but with a few tweaks to make them even better, such as:

  • Cook them low and slow. LOW AND SLOW. As someone who cooks 90% of the time on high heat (impatient much, Nat?), I cannot emphasize this enough. Give them time to cook through and fulfill their full fluffy potential
  • Salt. I don’t know why I skipped that the first time, but it makes ALL the difference.
  • Optional coconut oil. Oat pancakes can be gummy if you don’t cook them right, and this is a good insurance policy against that. Not essential, just suggested.
  • Less sweetener. The applesauce adds natural sweetness as do the berries, so you can use less maple syrup. Or even skip it entirely and just drizzle on top.
Fluffy Vegan Blueberry Pancakes

You can swap the blueberries for other kinds of berries, or even chocolate chips. One batch usually makes 6-7 pancakes in my experience – 2 good-sized servings, maybe 3.

Happy blueberry season. Happy midweek breakfast-ing or bookmarking them for the weekend. Happy fluffy fruity pancake making to you!

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Fluffy Vegan Blueberry Pancakes

★★★★★ 4.8 from 12 reviews
  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 pancakes 1x
  • Category: breakfast
  • Method: stovetop
  • Cuisine: american
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Description

Soft and fluffy vegan blueberry pancakes! Made with good breakfast stuff like applesauce, gluten-free oats, maple syrup, cinnamon, and jammy juicy berries.


Ingredients

Scale
  • 1/2 cup (120g) unsweetened applesauce 
  • 1/2 cup (120g) nondairy milk
  • 1 tbsp lemon juice (or apple cider vinegar)
  • 1–2 tbsps maple syrup (optional)
  • 1 tsp vanilla extract
  • Optional: 1 tbsp coconut oil
  • 1 1/4 cup (150g) oat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup (70g) blueberries (fresh or frozen)

Instructions

  1. Whisk together all the ingredients. 
  2. Gently fold in the blueberries.
  3. Heat up a nonstick pan over medium-low heat. Melt or spray with a small amount of coconut oil.
  4. Spoon batter into the pan (about 1/4 cup per pancake) and gently spread with the back of a spoon if it’s too thick to spread on its own.
  5. Cook for 4-5 minutes per side, flipping when golden around the edges.
  6. Repeat until all the batter is gone. I usually get 6-7 pancakes.
  7. Stack them up, top with almond butter, maple syrup, more berries, or whatever toppings you like.
  8. Enjoy! I prefer them fresh, but you can try making them in large batches and freezing.


Nutrition

  • Serving Size: 3 pancakes
  • Calories: 418
  • Sugar: 16g
  • Fat: 7g
  • Saturated Fat: 6g
  • Carbohydrates: 64g
  • Fiber: 6g
  • Protein: 10g

Keywords: vegan, gluten-free, breakfast, brunch, healthy, summer, oatmeal, oil free, applesauce, egg free, dairy free

Did you make this recipe?

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In: vegan, breakfast, gluten-free, sweet · Tagged: berries, breakfast, maple syrup, applesauce, healthy, dairy-free, egg-free, oatmeal, banana-free, gluten-free, brunch

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Comments

  1. Sarah says

    June 25, 2019 at 1:36 pm

    These look oooo amazing!! Can I ask what kind of pan you use?

    Reply
    • Natalie says

      June 25, 2019 at 4:14 pm

      I used a ceramic pan from Green Pan, this one: https://amzn.to/2WTiyaN

      Reply
      • Sarah Orgass says

        June 25, 2019 at 5:40 pm

        Oh thanks! I may have to give it a try. I am so intimidated by pancakes because of the pan and the sticking and all taht jazz. But you are giving me inspirationg to give them a try again!!! Thanks so much 🙂

        Reply
        • Natalie says

          June 25, 2019 at 5:41 pm

          These pancakes in this pan didn’t stick at all, not even a little bit. I did spray with coconut oil, but don’t even think it was necessary. Also lower heat helps to prevent sticking too (I used about 3-4 power out of 10). Good luck!

          Reply
  2. jacquie says

    June 25, 2019 at 2:13 pm

    where is the fudge recipe? 🙂

    Reply
    • Natalie says

      June 25, 2019 at 4:13 pm

      It’s on instagram right here: https://www.instagram.com/p/Byp3_32h-Y2/

      Reply
  3. jacquie says

    June 25, 2019 at 4:23 pm

    I don’t do instagram or other forms of social media. Do you planning on posting it online?

    Reply
    • Natalie says

      June 25, 2019 at 4:44 pm

      Ah gotcha! I wasn’t planning on it, but now you are making me think I should😊 Well here it is for now (but maybe I will post it here soon):

      1.5 cups (180g) blueberries
      1/2 cup (60g) raw cashews, soaked and drained
      3/4 cup (200g) coconut butter
      3 tbsp (60g) maple syrup
      1 tsp vanilla extract
      1/8 tsp salt

      1) Puree the blueberries. Remove 1/4 cup and set aside.
      2) Add the soaked cashews, maple syrup, vanilla, and salt. Blend until smooth.
      3) Heat the creamed coconut in the microwave or over a double boiler.
      4) Stir in the blueberry cashew mixture.
      5) Transfer to a loaf pan lined with parchment paper.
      6) Dollop in the extra blueberry puree and swirl. Sprinkle the top with @edwardandsons Let’s Do Organic unsweetened shredded coconut (optional).
      7) Freeze overnight.
      8) Cut into squares and enjoy. Keep leftovers in the freezer.

      Hope that helps!

      Reply
      • jacquie says

        June 25, 2019 at 4:56 pm

        Thanks. yes it does. and i do think you should post.

        Reply
  4. jacquie says

    June 25, 2019 at 4:56 pm

    Thanks. yes it does. and i do think you should post.

    Reply
  5. Mandy says

    June 26, 2019 at 7:16 pm

    As you already know, we made these yesterday morning 😆😍 but I wanted to pop over here and leave a proper review!! I am SO bad about cooking pancakes low and slow…usually due to a hangry child, so I appreciated the tip! I’m also notorious for flipping too soon, so I made sure to set a timer and walk away to take away the temptation to rush the process 😂 And guess what??? We ended up with perfectly cooked, super delicious pancakes! I’m almost embarrassed to admit how many bags of blueberries we go through a week – Willow plows through them for dessert every night so it was a nice change to use them for breakfast. This was her first time having blueberries in pancakes (has always declined them when I’ve made them in the past), but yesterday she was excited to try them and LOVED them ❤️ Didn’t even miss the chocolate chips. Great tip with the coconut oil and of course the addition of salt is a plus ☺️ Adding this recipe to our pancake rotation!

    P.S. – Eeeeep! I saw that you have a new post up! I will read it tonight when I can devote my full attention 😘

    ★★★★★

    Reply
    • Natalie says

      June 27, 2019 at 1:02 pm

      Wait…you mean us texting and geeking about to coconut oil or not to coconut oil in pancakes amidst excitement about writing personal things isn’t proper??😮😂 Um my stove could just have a high setting 99% of the time, pancakes are really the ONLY exception…so I get you. And I don’t even have a hungry 7 year old to blame, it’s just me myself and my laziness😆 I was actually very impressed by how patient you were cooking pancakes when I was there, perhaps it’s just an activity that needs conversation buddies lol. Anywho! Makes me so happy when a recipe is Willow approved AND not chocolate. The highest praise really🤗 And eventually we will both learn that pancake patience is always rewarded😂

      Reply
  6. Halley says

    June 27, 2019 at 1:55 pm

    I LOVE these pancakes. I made a ton, and they’re super good warmed up again in the toaster. The frozen blueberries didn’t work super well for me- the pancakes got kind of mushy. But with the fresh they were absolutely perfect!!

    Reply
  7. Carol says

    June 27, 2019 at 1:56 pm

    I LOVE these pancakes. I made a ton, and they’re super good warmed up again for a few days. The frozen blueberries didn’t work super well for me- the pancakes got kind of mushy. But with the fresh they were absolutely perfect!!

    ★★★★★

    Reply
    • Natalie says

      June 27, 2019 at 5:34 pm

      YAY!! I am thrilled to hear you love them too🤗 Frozen berries are a lot more juicy, so I agree the texture comes out better with fresh. Good to know about the batch cooking/reheating idea too!

      Reply
  8. Diana says

    June 30, 2019 at 12:06 pm

    Okay so I was a bit skeptical of these, 1. because while I love oat flour, it tends to be gummy on its own and 2. because I reallllyyy don’t like apples but let me just say, these pancakes are everything! Due to my skepticism, I conducted an experiment by halving the recipe and using oat flour in one and whole wheat in the other but the oat are SO MUCH BETTER, honestly, the wheat ones were a bit pasty and gummy but with the oat they were perfectly fluffy and pancakey! I’ve been looking for a healthy pancake for so long (particularly one that’s eggless so I can make single servings) and these definitely did the trick (side note: I didn’t use the optional oil or any sweetener). Also, the tip about cooking them slowly on low heat is so important, I noticed the first few pancakes I made turned out better than the last simply because the pan started getting too hot not allow the last to fully cook in the middle.

    ★★★★★

    Reply
    • Natalie says

      June 30, 2019 at 8:37 pm

      I am SO happy you liked them!! Totally agree, most oat flour pancakes are super gummy in my experience too, but I keep coming back to this combo of ingredients because they never are somehow. I think applesauce vs the typical banana makes a big difference. Very interesting that the oat was actually better than wheat even! Good to know, thanks for sharing your findings😊 And I swear pancakes were put on this earth to teach me patience haha! Anyways, your feedback is much appreciate Diana!

      Reply
  9. Diana says

    June 30, 2019 at 12:08 pm

    Thank you for these!

    ★★★★★

    Reply
  10. Chantel says

    July 6, 2019 at 8:25 am

    These look amazing! However I’m completely out of apple sauce… Is there anyway I could swap it for mashed banana?

    Reply
    • Natalie says

      July 6, 2019 at 9:45 am

      Yes that will work! I find applesauce to make the texture slightly better and more fluffy, but banana will be fine too 🙂 Hope you enjoy!

      Reply
      • Chantel says

        July 6, 2019 at 10:03 am

        Thank you so much replying! The pancakes are cooking now and they look and smell amazing 🙂

        Reply
        • Natalie says

          July 6, 2019 at 1:41 pm

          Yay!! I hope you love them🤗

          Reply
  11. Ashley says

    July 6, 2019 at 3:32 pm

    These turned out stellar! Perfect texture! Added a bit of lemon stevia instead of maple and sooo many berries. Piled on the toppings too =)

    ★★★★★

    Reply
    • Natalie says

      July 7, 2019 at 10:58 am

      YAY!! Love the lemony addition, that combo is always good💙💛 So happy you tried them my dear, happy sunday!

      Reply
  12. Lydia says

    July 29, 2019 at 5:12 pm

    I’ve been looking for a healthy vegan pancake recipe that I like, since every box mix I find seems to have powdered milk or whey in it. This one was definitely the best so far!! Love it.

    ★★★★★

    Reply
    • Natalie says

      July 29, 2019 at 10:38 pm

      I am so happy you enjoyed it! Almost as easy as a mix 🙂 Thanks for the feedback, Lydia!

      Reply
  13. Linda says

    August 3, 2019 at 10:37 am

    These look amazing! I have a question tho, could i use buckwheat flour instead of the out flour?

    Reply
    • Natalie says

      August 4, 2019 at 5:14 pm

      Yes that will work too!

      Reply
  14. Neila says

    August 8, 2019 at 1:54 pm

    Amazing recipe, taste very good. I skipped the chocolate chips. I used peanut butter und honey for the topping. Just amazing 😋😋

    ★★★★★

    Reply
    • Natalie says

      August 8, 2019 at 5:24 pm

      Oh that sounds amazing on top, I am so happy you enjoyed them!

      Reply
  15. Laura says

    September 8, 2019 at 5:06 am

    So i was really looking forward to this pancakes but unfortunately i had to throw away the batter i made. I wonder if the coconut flour i used instead of the oat flour made the difference, but they were too dry in the beginning so i added a bit of oat milk and the result was that they didn‘t stick together at all while cooking them.. 🙁
    Maybe you can tell if the flour makes the difference!

    ★★

    Reply
    • Natalie says

      September 9, 2019 at 11:58 am

      It was DEFINITELY the coconut flour. Coconut flour is really tricky to work with and not a sub for oat flour. Sorry!

      Reply
  16. Alba Smith says

    September 27, 2019 at 7:06 am

    Can I substitute almond flour?

    Reply
    • Natalie says

      September 27, 2019 at 1:18 pm

      Almond flour will not work here unfortunately. Quinoa or buckwheat would work in place of the oat, almond flour pancakes without egg are tricky I haven’t figured it out yet tbh😬

      Reply
  17. Amanda says

    November 11, 2019 at 1:53 pm

    This was the best and SO quick and easy. Thank you!!!!!

    ★★★★★

    Reply
    • Natalie says

      November 11, 2019 at 3:05 pm

      I am so happy you loved them Amanda! Thanks for the feedback 🙂

      Reply
  18. Amanda says

    January 1, 2020 at 6:43 pm

    These are my FAVORITE things. And they’re so fast to make. So fast that sometimes I even make them before work! Thank you for the recipe!

    ★★★★★

    Reply
    • Natalie says

      January 1, 2020 at 10:13 pm

      YAY!! That is amazing to hear Amanda, gotta treat yourself a little especially on work days😊 Thanks for the feedback and happy new year!

      Reply
  19. Aly c says

    January 7, 2020 at 1:04 am

    Would regular unbleached flour work for this recipe? I ALMOST have all the ingredients on hand, so close! Just missing the oat flour…

    ★★★★★

    Reply
    • Natalie says

      January 7, 2020 at 11:12 am

      Yes absolutely! It will work just as well 🙂

      Reply
  20. Rebecca says

    March 22, 2020 at 10:31 am

    Awesome pancakes! We added a little lemon zest too. Sooo good. And my 1 year old son approves too! 👌🏼

    ★★★★★

    Reply
    • Natalie says

      March 22, 2020 at 8:54 pm

      Mmmm yes, I love the lemon + blueberry combo! Sounds perfect, I am so happy you guys loved them💛💙

      Reply

Trackbacks

  1. The Best Healthy Blueberry Recipes • Fit Mitten Kitchen says:
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    […] Vegan Blueberry Pancakes – Feasting on Fruit […]

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  2. Grain-Free Vegan Blueberry Waffles | Feasting on Fruit - portalbeneficiosparavoce.com.br says:
    May 11, 2022 at 6:16 am

    […] can’t hate on pancakes too onerous, this fluffy blueberry recipe remains to be a favorite. However waffles. With their golden crevasses and crispy crispy edges and […]

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INGREDIENTS
-1 cups (130g) raw pistachios, shells removed
-2 cans 13.5oz cans @edwardandsons Let’s Do Organic Heavy Coconut Cream
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INSTRUCTIONS
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-1/2 tsp salt

INSTRUCTIONS
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-1 tsp vanilla extract
-1/2 tsp salt
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Shake the coconut milk. Pour into an ice cube tray and freeze overnight. Blend the coconut milk ice cubes with peanut/almond butter, maple syrup, vanilla, and salt. Stop to scrape down the sides frequently and add more coconut milk if needed to get it to blend smooth. Crumble in the Cookies and blend briefly until combined. Serve immediately, or freeze 30-60 minutes to thicken. Add toppings and enjoy!

P.S. This base would also work in the Creami if you have one!

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INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

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1/8 tsp salt
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1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes
Three things I love: blueberry muffins, white choc Three things I love: blueberry muffins, white chocolate, cinnamon sugar.

Turned into one thing I love: THESE MUFFINS.

Soft, springy blueberry muffins dressed up with dairy-free white chocolate chips and a topped with cinnamon sugar to create the perfect crackly sweet tops💙 Easy to make with my favorite @sunbutter [a d] in the batter and the perfect vegan + gluten-free texture. If you can’t find dairy-free white chocolate, dark chocolate chips would be delicious too!

New recipe on my site → @feastingonfruit link in bio

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