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Fluffy Vegan Pancakes with Blueberry Topping


4.8 from 10 reviews

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

For the pancakes:

For the blueberry topping:

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 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.
  7. Top pancakes with blueberry mixture, almond butter, and maple syrup if desired!
Notes

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


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