This awesome vegan pancakes recipe is packed with one of nature’s healthiest fruits! It also rocks almond flour, chia eggs, coconut whip, and chopped nuts.
One of the best things about this delicious vegan blueberry pancakes recipe on top of all its rich polyphenols and antioxidants, is it’s packed with fiber.
Studies have linked food high in fiber to a decreased risk of heart disease, type 2 diabetes, certain cancers, and more.
They’re also high in protein, GABA, vitamin E, and an abundance of nutrients, so when it comes to a healthy breakfast idea, they’re a win! 😋 💜
Vegan Blueberry Pancakes Recipe
These delicious vegan blueberry pancakes are as delicious as they are nutritious. However it’s well worth noting that not long ago a study showed that mixing bananas with certain flavanol foods, such as blueberries, reduces the benefits you get by up to 84%.
So it’s best to eat your berries without bananas if you’re into those nutes. According to Dr. Michael Greger, blueberries rock “nearly 10 times more antioxidants than other fruits and vegetables.” 💜
Here’s what you’ll need (full recipe below);
Equipment
- Mixing bowl.
- Pancake pan.
- Colander.
- Spatula.
- Food storage container.
- Flatware/cutlery.
- Silicone turner.
- Cutting board.
- Measuring cups.
- Measuring spoons
- Cling wrap.
- Crockery.
- Food storage container.
- Kitchen cloth.
Ingredients
- 2 cups almond flour.
- 3/4 cup blueberries.
- 1/2 tsp stevia extract.
- 3 tbsp date sugar.
- 1 ½ tbsp baking powder.
- 1 tsp baking soda.
- 1 tsp pink salt.
- 1 ½ cups plant milk.
- 6 tbsp vegan butter (melted)
- 2 chia eggs.
- 1/2 tsp apple cider vinegar.
- 1 tsp vanilla extract.
- 1/2 cup walnuts.
- 1 cup vegan whipped topping.
- 1 cup maple syrup.
You can substitute organic expeller or cold pressed vegetable oil for butter and slicking the skillet. This one is high heat. 👇
Instructions
- Mix the wet and dry ingredients in separate bowls.
- Pour the wet onto the dry and lightly whisk together, not overmixing. Adjust with more liquid if it’s too thick or more flour if it’s not thick enough.
- Spoon about a half cup or whatever size pancake you prefer onto a preheated skillet or pancake pan.
- Cook the cakes on mid to lower heat until the top starts producing little bubbles, lifting and checking the underside to make sure it’s not getting overcooked.
- From there just flip and continue, and careful not to punish the spatula. ‘Flat as a pancake’ does not mean ‘crushed.’
- The trick is in ensuring the inside is done with no wet batter, yet achieving that without overcooking or annihilating the outer layers.
- Close monitoring, timely flipping, and heat adjustments are key.
- After that, you’re done.
- Stack and serve with syrup, whipped topping, nuts, fresh berries, or anything you prefer.
You can also add organic vegan protein powder to pancakes. I’m a huge fan of Organifi because they’re pure dope.
Pancake Topping Ideas
- Cacao nibs.
- Carob chips.
- Mixed seeds.
- Mixed nuts.
- Dried fruits.
- Coconut.
- Berries.
- Maple syrup.
- Nut butters.
- Agave syrup.
- Vegan whipped topping.
- Fruit powders.
- Blackstrap molasses.
- Vegan butter.
- Pumpkin pie spices.
- Chutney.
- Jam.
- Vegan yogurt.
How to Make a Chia Egg
To make one chia egg mix a tablespoon of ground or soaked whole organic chia seed with 3 tablespoons of filtered water, wait for 10 minutes, mix again, then use.
Vegan egg substitutes are widely available, but chia is healthiest. It’s a complete vegan protein with all nine essential amino acids.
You can get chia seed here.
Nuts are great on pancakes, and especially walnuts. Studies show that walnuts have among “the highest antioxidant and omega-3 levels, and beat out other nuts” when it comes to curbing cancer.
Another nut to rock are organic Brazil nuts. A single Brazil nut packs more selenium than the daily RDA.
Enjoy! 😋
Vegan Blueberry Pancakes with Almond Flour & Coconut Cream
Equipment
Ingredients
- 2 cups almond flour.
- 3/4 cup blueberries.
- 1/2 tsp stevia extract.
- 3 tbsp date sugar.
- 1 ½ tbsp baking powder.
- 1/2 tsp baking soda.
- 1 tsp pink salt.
- 1 ½ cups plant milk.
- 6 tbsp vegan butter (melted)
- 2 chia eggs.
- 1/2 tsp apple cider vinegar.
- 1 tsp vanilla extract.
- 1/2 cup walnuts.
- 1 cup vegan whipped topping.
- 1 cup maple syrup.
Instructions
- Mix the wet and dry ingredients in separate bowls.
- Pour the wet onto the dry and lightly whisk together, not overmixing. Adjust with more liquid if it's too thick or more flour if it's not thick enough.
- Spoon about a half cup or whatever size pancake you prefer onto a preheated skillet or pancake pan.
- Cook the cakes on mid to lower heat until the top starts producing little bubbles, lifting and checking the underside to make sure it’s not getting overcooked.
- From there just flip and continue, and careful not to punish the spatula. ‘Flat as a pancake’ does not mean ‘crushed.’
- The trick is in ensuring the inside is done with no wet batter, yet achieving that without overcooking or annihilating the outer layers.
- Close monitoring, timely flipping, and heat adjustments are key.
- After that, you’re done.
- Stack and serve with syrup, whipped topping, nuts, fresh berries, or anything you prefer.
Nutrition
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