Ingredients

I use the following ingredients to make these pancakes super healthy and fluffy:

Blueberries, fresh is always best but you can use frozen if you prefer, refer to my important tips below for more information

Rolled oats for this recipe I use oat flour as the base. I create my own oat flour by blending regular rolled oats to form the flour

Banana, the riper the better as it provides natural sweetness

Milk, I use Almond or Oat milk however any plant-based milk will work

Chia seeds as a substitute for eggs as they are key in helping the pancakes become fluffy

Vanilla extract is used to enhance flavours

Baking powder is used to increase the volume and adds to the fluffiness

How to Make Vegan Blueberry Pancakes

Blend all the ingredients except for the chia seeds and blueberries

Add chia seeds and blueberries to fold in

On a pan, add some coconut oil and pour in a spoon of the batter to create a round shape

After cooking for a few minutes, flip and cook on the second side for a minute

Drizzle over some syrup and top with some blueberries

Important Tips

Once the blueberries and chia seeds have been added to the batter, if the consistency is too thick, add a splash of extra milk. It’s always best to start with less milk and add more if its required

You may also use frozen blueberries, however first let them de-frost before cooking with them.

If you are celiac or cannot eat gluten, you can substitute the rolled oats for a gluten free flour

Drizzle over some maple syrup right before serving and enjoy your blueberry pancakes! The best part is when the blueberries burst in your mouth with every bite 🙂

Recipe