I recently found an incredible breakfast idea: a recipe for Healthy Vegan Blueberry Pancakes. Thanks to a friend’s recommendation, I tried this recipe and instantly loved it. These pancakes are filled with sweet blueberries and are so tasty! In fact, they are some of the best pancakes I’ve ever had, vegan or not. So, I’m super excited to tell you all about these delicious blueberry pancakes for breakfast!
Discovering the Best Vegan Blueberry Pancakes
For over five years, my mornings were all about oatmeal or a smoothie topped with homemade granola and fresh blueberries. This comforting routine was something I really cherished. However, I began to feel a bit bored with the same old meals and wanted to try something new that was both healthy and delicious.
I’ve always loved pancakes for breakfast, but finding a healthy vegan recipe proved challenging after I switched to a plant-based diet. Just when I was about to give up, I stumbled upon a fantastic recipe for healthy vegan blueberry pancakes.
Pancakes with Homemade Applesauce
This vegan blueberry pancake recipe checked all the boxes for healthy eating by using wholesome ingredients, including my guilt-free homemade almond milk. There’s no refined sugar or oil—just pure, delicious goodness. However, my first attempt resulted in dry pancakes, which was a setback in my pancake journey.
Undeterred, I decided to try again, this time with a twist: homemade applesauce, which was included in the recipe. I was pleasantly surprised to discover how easy it was to make applesauce.
So, this little adventure sparked a new wave of inspiration for me. Plus, making a small batch meant I wouldn’t have extra applesauce cluttering up my pantry. It was just the right amount for these delicious pancakes.
Customizing the Recipe
This recipe originally came from Shane and Simple’s website, and I made it my own. I decided to use whole wheat flour along with 1/4 cup of homemade almond flour made from leftover almond pulp. Finally, I found another recipe where I could use that leftover almond pulp!
Finding a purpose for the almond pulp was a great discovery. Dehydrating and blending it into almond flour was surprisingly easy, and it made the pancakes richer and healthier.
Curious about homemade applesauce, I took things a step further. Since I love apple pie, I doubled the amount of applesauce in the recipe and added apple chunks. This addition filled the pancakes with the comforting flavors that remind me of my favorite pies.
For those who enjoy apple pie, the applesauce also makes a delicious topping. It’s a great alternative to traditional maple syrup without any added refined sugar. Additionally, you can choose between chunky or smooth pancakes, creating a personalized vegan Blueberry Pancake experience that fits your taste.
Vegan Blueberry Pancake Recipe
Recipe Yield: 5 Medium-Sized Pancakes
Dry Ingredients:
- 1 cup whole wheat flour or 3/4 cup whole wheat and 1/4 cup almond flour
- 1 cup oat flour
- 2 tablespoons ground flaxseed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 teaspoon vanilla extract
- 3/4 to 1 cup water
- 3/4 cup unsweetened almond milk
- 1/4 cup homemade apple sauce or store-bought
- 2 tablespoons maple syrup
- 1 medium banana, mashed
- 1 cup frozen or fresh blueberries
Optional Toppings
- Sprinkle of homemade granola
- 1 sliced banana
- Homemade apple sauce
- 1 tablespoon chia seeds
- Maple or date syrup
Instructions
1. Preheat and Prep: If you’re using a non-stick griddle, preheat it to 350 degrees. For a non-stick skillet, heat it over medium heat.
2. Combine Dry Ingredients: Then, in a large mixing bowl, mix all the dry ingredients until well combined.
3. Mix Wet Ingredients: In another bowl, combine all the wet ingredients (except for the bananas and blueberries) and stir thoroughly.
4. Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Gently mix until everything is incorporated. It’s okay if there are some lumps. Then, fold in the mashed bananas and blueberries, ensuring they are evenly distributed throughout the batter. Let the pancake batter rest for 5 minutes.
5. Cooking: Once the cooking surface is ready, use approximately 1 cup of batter for each vegan blueberry pancake. Cook until bubbles start forming on the surface or the edges crisp slightly (this usually takes about 1-2 minutes). Flip the pancakes and continue cooking until the underside turns lightly golden.
6. Serving: Serve the pancakes immediately, accompanied by warm maple or date syrup. You can also top them generously with warm homemade applesauce and any additional toppings you desire.
Homemade Apple Sauce
Here’s a simple recipe for applesauce if you’d like to try making it yourself.
Ingredients
- 1 Fuji apple or any sweet variety
- 1/4 teaspoon cinnamon
- 1/4 cup water
Instructions
1. Begin by Peeling and chopping the apple into small pieces.
2. Next, in a saucepan, add the chopped apple, cinnamon, and water.
3. Then, bring the mixture to a boil and let it simmer for about 15-20 minutes, or until the apples soften to your desired texture.
4. Once cooked, use a fork to mash the apples until you reach the desired consistency.
Best Healthy Vegan Blueberry Pancakes
Making the best healthy vegan blueberry pancakes is a fun and rewarding experience. With easy-to-find ingredients and simple steps, you can enjoy a delicious breakfast that is both nutritious and satisfying. Whether you’re using homemade applesauce or adding fresh blueberries, these pancakes are sure to please everyone. So, why not give this recipe a try? You’ll be delighted with the results and can enjoy a tasty start to your day!
Be sure to check out my other article for another great pancake recipe: Korean pancakes with chives or kimchi pancakes, which make delicious appetizers!
