The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below… Vegan White Chocolate Valentine’s Truffles -1 package @emmysorganics Dark Cacao Coconut Cookies -1/4 cup (65g) almond or peanut butter -1/3 cup (60g) dark chocolate chips, melted -Pinch of salt -1/2 tsp vanilla extract -8oz vegan white chocolate. -Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy! #veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie! Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️ Crust -2 cups almonds (or nuts of choice) -1/2 cup cocoa powder -1/2 tsp salt -1/4 cup coconut oil Filling -12oz unsweetened chocolate, melted -3 cups non-dairy milk -1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!) Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides. Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy! https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
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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

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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

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  1. The Best Healthy Blueberry Recipes • Fit Mitten Kitchen says:
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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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Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below… Vegan White Chocolate Valentine’s Truffles -1 package @emmysorganics Dark Cacao Coconut Cookies -1/4 cup (65g) almond or peanut butter -1/3 cup (60g) dark chocolate chips, melted -Pinch of salt -1/2 tsp vanilla extract -8oz vegan white chocolate. -Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy! #veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie! Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️ Crust -2 cups almonds (or nuts of choice) -1/2 cup cocoa powder -1/2 tsp salt -1/4 cup coconut oil Filling -12oz unsweetened chocolate, melted -3 cups non-dairy milk -1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!) Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides. Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy! https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below… Crust -1 package Emmy’s Organics Dark Cacao Cookies -1/4 cup (30g) almond flour -2 tbsp (50g) coconut oil Filling -2 cups (360g) raw cashews, soaked 3+ hours then drained -1 cup (240g) full fat coconut milk -1/3 cup (105g) maple syrup -2 tbsp lemon juice -1 tbsp lemon zest -1 tsp vanilla extract Swirl -1 1/2 cup (180g) fresh raspberries -2 tbsp coconut sugar -1-2 tbsp water Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down. Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. #nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 
New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/ #vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄 This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free! Ingredients -1/2 cup coconut sugar -1/4 cup almond butter (or any nut/seed butter) -1/4 cup molasses -1 tbsp lemon juice -2 tsps ginger -1 tsp cinnamon -1/4 tsp cloves -1/2 tsp baking soda -1 tsp vanilla extract -2 cups almond flour (oat flour option linked in my bio!) Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy! https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈 New recipe on the blog🐢 Link in my bio! https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio! https://feastingonfruit.com/sugar-cookie-tart/ #vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio! https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨 GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday! 4-5 frozen bananas 2 tbsp molasses 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1 tsp lemon juice Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!) Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy! https://feastingonfruit.com/gingerbread-nice-cream/

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