These Healthy Blueberry Pancakes are made with whole wheat flour, naturally sweetened and vegan! The best thick pancake recipe I’ve ever made, filled with bursting blueberries and perfectly sweet. Great for weekend brunch!
Healthy Blueberry Pancakes
Ok, in an effort to be truly transparent, pancakes, they are one of the few things I don’t make from scratch. There I said it. Gasp!
I usually go for the King Arthur Gluten Free Pancake Mix – it’s made with a combo of coconut flour and almond flour. I just love the flavor. So if you’re like me and do the “lazy man’s” version of pancakes it’s definitely a must try. Now, that being said, every once in a while I have a stroke of genius and/or motivation and I push myself! Today was one of those days, and pancakes were my focus.
Y’all. I don’t mean to pat myself on the back. But … I’m going to. These Blueberry Pancakes are freakin awesome!
Homemade blueberry pancakes are easier to make than you think.
I’m speaking to myself as I say this. I had to give myself a pep talk and say … “these will turn out.” There are a few basic ingredients for pancakes and honestly most of them you probably already have in your pantry. Flour, Oil/Butter, Eggs, Baking Powder and Salt. As long as you have those essentials you’re good to go. In order to make these “healthier” I did a few simple ingredient swaps.
How do you make blueberry pancakes healthy?
- Swap whole wheat flour for all purpose flour.
- Use natural sweetener – like maple syrup, honey or mashed bananas – instead of sugar.
- To make it Vegan – use a flax egg instead of an egg.
- Use coconut oil instead of canola oil, vegetable oil or butter.
Most of the time you’ll see recipes that call for you to use two separate bowls. One for dry ingredients and one for wet ingredients. To make it easier, just use one bowl. It honestly doesn’t make a difference in the outcome of your pancakes to have the dry ingredients mixed together before hand. Just dump it all in and have everyone join the party! Plus it’s easy clean up – ahem – one bowl! Woot Woot!
How do you make blueberry pancakes?
- To a large bowl add mashed banana, maple syrup, flax eggs, almond milk, vanilla extract and coconut oil. Using a spatula mix together.
- Add dry ingredients to the bowl and stir to combine everything.
- Gently fold in the blueberries to the batter.
- Heat a large skillet to medium high heat.
- Spray skillet with cooking or rub down with coconut oil.
- Pour about 1/3 cup of batter onto the hot skillet and spread it flat (the batter is pretty thick). Cook until you see little bubbles on top and the edges starting to firm up, about 2-3 minutes. Flip and cook for another 1-2 minutes until the pancakes are cooked through.
- Serve with maple syrup on top.
Can I use frozen blueberries in this recipe?
Absolutely. Blueberries have a season just like any other produce. If you choose to use frozen blueberries for this recipe I’d recommend you thaw them first and pat them dry using a paper towel.
If you live in my house there will certainly be no pancakes left behind. In fact, even our dog comes looking for a pancake when I’m cooking. (and of course I give her a little one.) However, I understand that sometimes a momma just needs to get ahead and make a big batch to have on hand. So, if that’s you … I got you girl!
Can you freeze blueberry pancakes?
- Allow pancakes to completely cool.
- Place pancakes on a parchment paper lined baking sheet. Line pancakes in a single layer and place baking sheet in the freezer for 30 minutes.
- Remove from freezer. Pancakes will be harder. (which will help them not stick together) Place pancakes in freezer safe storage bag and put bag in freezer.
- Pancakes will last for 3 months.
This Vegan Blueberry Pancake recipe is a little thicker than most pancake batters, partly because of the flax egg. So when you’re cooking them on the skillet just make sure you “flatten” the batter out. They will rise and leave you with thick fluffy deliciousness!
I cannot wait to hear what you think of them. If you make them be sure to take a photo and tag me on instagram!
Bon Appetit friends and happy Monday!
What to eat with blueberry pancakes:
- Homemade Raspberry Jam to put on top to stick with the berry theme
- Every sweet needs a savory counterpoint and these Mini Ham & Cheese Quiches are perfect
- Coconut Milk Thai Iced Coffee – because coffee is a must!
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Fluffy & Healthy Blueberry Pancakes
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: 8-10 pancakes 1x
- Category: Pancakes/Waffles, Breakfast, Kid Friendly, Vegan, 30 Minute Meal
- Method: Stove
- Cuisine: American
Description
Healthy Blueberry Pancakes made with whole wheat flour, naturally sweetened and vegan! The best thick pancake recipe I’ve ever made, filled with bursting blueberries and perfectly sweet. Great for weekend brunch!
Ingredients
- 1 banana, mashed
- 2 tablespoons maple syrup
- 2 flax eggs, 2 tablespoons of ground flax seed + 6 tablespoons of water
- 3/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons of coconut oil, melted
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- To a large bowl add mashed banana, maple syrup, flax eggs, almond milk, vanilla extract and coconut oil. Using a spatula mix together.
- Add dry ingredients to the bowl and stir to combine everything.
- Gently fold in the blueberries to the batter.
- Heat a large skillet to medium high heat.
- Spray skillet with cooking or rub down with coconut oil.
- Pour about 1/3 cup of batter onto the hot skillet and spread it flat (the batter is pretty thick). Cook until you see little bubbles on top and the edges starting to firm up, about 2-3 minutes. Flip and cook for another 1-2 minutes until the pancakes are cooked through.
- Serve with maple syrup on top.
Nutrition
- Serving Size: 2 pancakes
- Calories: 279
- Sugar: 11 g
- Sodium: 171 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 g
Filed Under:
More Pancake or Waffle Recipes:
Flourless Peanut Chocolate Chip Pancakes
Whole Wheat Lemon Blueberry Waffles
Fluffy Whole Wheat Pancakes with Cinnamon Apple Compote
