Vegan Blueberry Pancakes

stack of healthy pancakes with blueberries and maple syrup

Prep Time 10

Cook Time 30

Total Time 40

Servings:4 servings

Author: Lori Rasmussen, My Quiet Kitchen

Vegan blueberry pancakes are perfectly soft and fluffy and packed with juicy blueberries! They're also maple-sweetened and extra satisfying thanks to whole-grain oat flour. A burst of fresh lemon zest really takes the flavor over the top!

Yield: makes eight pancakes

Ingredients
US Customary | Metric

2 cups fine oat flour - See Notes
½ teaspoon fine sea salt
3 teaspoons baking powder
1⅓ cups canned lite coconut milk - Shake well before opening
¼ cup maple syrup - plus more for serving
1 teaspoon lemon zest, optional
1 tablespoon lemon juice - or 2 teaspoon apple cider vinegar
2 teaspoons vanilla extract
1⅓ cups fresh blueberries, plus more for serving - See Notes for frozen berries

Instructions

In a large mixing bowl whisk together the oat flour, salt, and baking powder.
In a separate small bowl combine the coconut milk, maple syrup, lemon zest and juice, and vanilla. The maple syrup is heavy and will sink to the bottom. So stir the mixture very well, and immediately pour into the dry ingredients. Stir just until there's no visible dry flour.
Preheat a large non-stick skillet or an electric griddle over medium-low heat (aim for 370°F), and let the batter rest while pre-heating.
Once the cooking surface is hot enough that a drop of water sizzles, gently fold the blueberries into the batter. Ladle about ⅓ cup batter per pancake onto the pan/griddle. You may need to adjust the heat slightly during cooking to get it just right. Flip the pancakes once bubbles appear all across the top, the edges look set, and the undersides are golden (about 3 minutes on the first side). The second side will cook more quickly, about 1-1½ minutes.
Serve your vegan blueberry pancakes with warm maple syrup and any other toppings you like, such as non-dairy yogurt, butter, fresh berries, and chopped nuts.

Notes

Measuring Oat Flour - If not using a kitchen scale to weigh 180 grams oat flour it can be very easy to scoop up too much. An easy fix is to whisk the flour first to fluff it up, then lightly scoop with the measuring cup, and level off the top with your finger.

Fresh vs Frozen Berries - If you don't mind having streaks of blueberry juice throughout your pancakes, frozen berries are fine. Thaw first, then drain away the juice.

Storing and Reheating - Pancakes are best enjoyed fresh, but leftovers will keep for up to 5 days. Store in an airtight container in the refrigerator. Re-heat in the oven, in a skillet on the stovetop, or briefly in the microwave. May also be frozen. Thaw before reheating.

Nutrition