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Fluffy Vegan Pancakes

  • Author: Alexis Joseph
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 2-3 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

Fluffy Vegan Pancakes with Blueberry Topping make the perfect healthy and tasty breakfast any day of the week. Made with 100% whole grain flour and sweetened with pure maple syrup, you're guaranteed to fall in love with these!


Ingredients

Units Scale

For the pancakes:

  • 1 tbsp ground flax + 3 tbsp water
  • 1 1/4 cups whole wheat pastry flour
  • 1 tbsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp fine sea salt
  • 1 cup unsweetened vanilla almond milk + 1 tbsp apple cider vinegar
  • 2 tbsp avocado oil (or melted coconut oil)
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract

For the blueberry topping:

  • 1 cup frozen blueberries (I love wild blueberries)
  • 1 tbsp chia seeds
  • 1-2 tbsp maple syrup

Instructions

  1. In a small bowl, stir together flax and water. Set aside.
  2. Add almond milk and apple cider vinegar to a liquid measuring cup. Set aside to curdle.
  3. In a medium bowl, stir together the flour, baking powder, cinnamon, and salt.
  4. To the liquid mixture, add oil, maple syrup, vanilla, and flax egg, stirring to combine. Pour wet ingredients into dry, stirring gently to combine. Lumps are good! Do not over-mix.
  5. Heat a griddle or large pan over medium heat and coat with oil or spray (I use coconut oil). Once hot, add 1/3 cup of batter to skillet, repeating as needed. Cook for about 2-3 minutes per side and flip once bubbles start to form. Cook for 1-2 more minutes or until golden.
  6. To make blueberry topping, place blueberries in a small bowl and heat in microwave or on stovetop until hot. Pour back into bowl and stir in chia seeds and syrup. Set aside for 5 minutes to thicken before serving. Top pancakes with blueberry mixture and enjoy!

Notes

You can keep pancakes warm in a 200F oven if desired until ready to serve.