Okay, folks, let's talk pancakes! But not just any pancakes – we're diving headfirst into a stack of the fluffiest, most delicious Vegan Blueberry Pancakes you've ever seen. And trust me, these aren't your average flat, sad excuses for breakfast. We're going for full-on, cloud-like, berry-studded perfection.
Now, I know what you might be thinking: vegan and gluten-free? Is that even possible? The answer, my friends, is a resounding YES! These pancakes are not only incredibly easy to whip up, but they're also packed with healthy goodness and totally free from refined sugar. So, you can enjoy a guilt-free stack any day of the week.
I was inspired to make these after a flurry of wedding planning excitement! Yes, you heard it right – yours truly is getting hitched! While a big wedding isn't really our style, the whole process has been a whirlwind of fun. I've been dreaming of a mountain of these pancakes as a wedding breakfast treat, but realistically, overnight oats might be the more practical option for the actual day. But who says we can’t have these beauties any other day of the week?
This recipe isn’t just about pancakes though; it’s about enjoying the simple things, like a relaxed weekend morning with loved ones, and a delicious meal that nourishes body and soul. It’s about laughing at life’s little quirks (like calling each other 'husband' and 'wife' which still sounds hilarious to me) while enjoying good food.
So, let's get cooking! Here's what you'll need:
Ingredients:
- 160g / 1 heaped cup gluten-free flour mix (or all-purpose flour)
- ½ tsp cinnamon
- 2 tsp gluten-free baking powder
- ½ tsp gluten-free baking soda
- 150ml / ½ cup + 2 tbsp almond milk (or any plant milk)
- 2 tbsp smooth almond butter (or any nut butter)
- 2 tsp lemon juice
- 4 tsp maple syrup, plus more for serving
- 1 ½ cups / 150g fresh blueberries, divided
- 1-2 tbsp oil for frying (mild coconut oil works great)
Method:
- In a mixing bowl, whisk together the flour, cinnamon, baking powder, and baking soda.
- Slowly pour in the plant milk, whisking constantly to avoid lumps. You want a nice, smooth batter.
- Add the lemon juice and maple syrup, then whisk in the almond butter. If it’s too thick, add a splash more almond milk. Your batter should be pourable.
- Let the batter sit for 5-10 minutes, this allows the baking powder and soda to do their magic.
- Gently fold in 1 cup of blueberries, saving the rest for topping.
- Heat a non-stick frying pan over medium heat. Be careful not to overheat the pan, you want golden-brown pancakes not burnt ones.
- Brush the pan with a little oil.
- Ladle about 2 tablespoons of batter onto the pan per pancake.
- Cook each pancake for about 3 minutes until bubbles start to appear, then flip and cook for another 2 minutes on the other side.
- Keep the cooked pancakes warm in a low oven while you finish the rest.
- Serve with fresh blueberries and a generous drizzle of maple syrup. Go wild with the toppings, a sprinkle of nuts or seeds adds a great texture!
Pro-Tips:
- If your batter seems a little thick, add a splash more plant milk. The consistency is key to fluffy pancakes!
- Don't overcrowd the pan, you want them to cook evenly. I found it best to only have 2 in the pan at one time
- Don't be shy with the maple syrup! It's what makes these so delicious
These Vegan Blueberry Pancakes are more than just a recipe. They're a celebration of good food, good company, and the joy of a simple, delicious start to the day. They're perfect for a wedding brunch, a weekend breakfast, or a 'just because' treat.
If you make these please share your pictures and tag us, we’d love to see your creations! Happy cooking, and happy eating!