Vegan Blueberry Pancakes
Vegan blueberry pancakes are a delicious, fluffy, sweet and VEGAN recipe that is a perfect way to start your day. Made with ingredients like bananas and fresh blueberries, these pancakes are full of nutrients. Made in 15 minutes or less, these pancakes are easy to make and yummylicious. Top it up with your favorite maple syrup, banana slices and fresh blueberries. It is a perfect way to kick start a day!
What is a pancake?
Who doesn’t know what a pancake is? It is that one thing we have all loved since our childhood. In fact, many of our childhood memories are linked to delicious fluffy pancakes in the morning. Drenched in maple syrup or fruit with whipping cream, pancakes are divine. They don’t need any introduction.
But, did you know that pancakes are not a modern-day breakfast? They have been around for centuries. In fact, it is believed that ancient Greeks and Romans also ate pancakes. The name might have been different back then, but they sure loved the fluffy flatbreads fried on both sides! And who can blame them?
Different cultures and cuisines have different variations of pancakes. Some like their pancakes savoury, while others enjoy sweet. Either way, I would say that most people on earth know what pancakes are.
Can you make vegan pancakes?
Yes! Even it might seem out of the question to make super fluffy, soft and delicious pancakes without dairy milk and eggs, it is not impossible at all.
Nature is full of surprises. You just have to look deep into it to find out the hidden treasures. Similarly, when you decide to eliminate dairy or animal-based products from your diet, you see so many new flavours, textures and options in front of you that weren’t visible before. So, just as you start to understand new tastes and textures, you find the ones that are a perfect substitute for animal-based products.
The same goes for this vegan blueberry pancake recipe, and once you try it, you will be surprised by the texture of the pancakes. Here is how you can make a vegan pancake fluffy and delicious:
- By using non-dairy milk: You get soy milk, coconut milk, almond milk, and cashew milk. They are delicious, creamy, rich, flavorsome, and VEGAN.
- Egg replacement: Now, if you think you can’t replace egg, you are mistaken. Egg contributes to making the pancakes fluffy and allow the ingredients to combine well, but so does bananas. Believe it or not, but when you add a ripe, mashed banana to a pancake batter instead of an egg, you get the same level of fluffiness. Isn’t it amazing?
- Health: Fruits and vegetables naturally fall into the healthy category of vegan food. There is no doubt about it. By replacing your eggs for fruit (ripe banana) you are lowering the amount of cholesterol in your pancakes. So, if you want to start your day with a healthier option to your everyday Standard American Diet stack, then this vegan blueberry pancake recipe is exactly what you’re looking for.
Making vegan pancakes is super easy. All the ingredients are basic and readily available in every kitchen pantry or local grocery store. So you don’t have to worry about getting them from a specialty store. Here is a detailed breakdown of everything you need:
- Flour: Even when you are not making vegan pancakes, flour is an essential ingredient. Although all-purpose flour is the best option for this recipe, you can also use any gluten-free flour mix. Spelt flour also works really well.
- Milk: Because it is a vegan recipe, the only milk we are going to use plant-based. Although you can use any plant-based milk, I really like to use cashew milk. The creaminess of cashew milk gives a beautiful texture to the pancakes.
- Baking powder: It is an essential ingredient that makes pancakes fluffy. You can’t miss this one!
- Maple syrup: Maple syrup has a delicious sweet and complex flavor. It is a blend of vanilla and caramel flavours. It is the perfect ingredient for adding sweetness to pancakes. However, if you don’t have maple syrup, you can also use agave or organic coconut sugar. But do remember that coconut sugar has a mildly sweet flavour.
- Vanilla: A dash of vanilla extract is enough to bring in the flavor. It is an optional ingredient, and you can totally skip it.
- Banana: Because we are not using eggs in a vegan recipe, banana is a very prominent ingredient. That’s because it brings in so much texture to the pancake. Banana adds not just sweetness to the pancakes but also gives them body and makes them fluffy. It is a perfect substitute for eggs. When buying bananas, make sure they are ripe. They’re easy to spot because they have brown spots on them. Ripe bananas are easy to mash and are sweeter.
- Blueberries: The star of this recipe is blueberries. These delicious berries are perfect for cutting through the sweetness of the banana and maple syrup. It gives texture, colour and a balance of sweet and tart flavour. I don’t recommend using frozen blueberries because they will get water content in the pancake batter. Try to use fresh blueberries for this purpose, unless you can only find frozen.
- Oil: You will need oil for frying the pancakes. Unless you have a non-stick pan or griddle. You can use any cooking oil for the purpose. However, I use avocado oil and find the results very satisfying.
How to make vegan blueberry pancakes?
Making these vegan banana blueberry pancakes is a piece of cake. You can make them with your eyes closed, really! Okay, maybe not really…And the best part is, the preparation time is so little. You can get them on a plate in 15 minutes or less. Here is simple step by step instructions on making delicious vegan blueberry pancakes:
Step 1: Frist of all, start by mashing the banana. For that, peel the banana, place it in a large bowl and mash it using a fork until it is creamy and smooth.
Step 2: Next, add all-purpose flour, non-dairy milk, baking powder, maple syrup, and vanilla extract to the bowl and gently mix until all the ingredients are combined and there are no lumps. Add more liquid if necessary.
Step 3: Stir in fresh blueberries and gently mix the batter.
Step 4: Prepare the frying pan by placing it over medium heat.
Step 5: Add a dash of oil, and once it is heated, scoop the batter and pour it into the frying pan. I use ¼ cup for pouring the batter.
Step 6: Let the pancake cook. Once you start seeing small bubbles appearing on the surface, gently flip the pancake using a spatula.
Step 7: Cook the pancake from the other side for about 1 to 2 minutes.
Step 8: Remove the pancake from the frying pan, add a little more oil and pour the batter again for the next pancake. Repeat the step until you get as many pancakes as you like.
Step 9: Drizzle maple syrup on top and garnish with fresh blueberries. Serve.
Tips for making perfect vegan pancakes
Although whipping up these pancakes is super easy and straightforward, you still have to keep a few things in mind:
- Never in any way overbeat the batter. It can ruin the texture of the pancakes.
- Try to make sure all the ingredients are at room temperature.
- You can use soy milk or almond milk for this recipe as well. However, the consistency of the batter may vary due to the choice of milk. However, the final result will be fluffy pancakes.
- To ensure the pancakes have the perfect texture, always measure the quantity of flour. The best way is to use a measuring cup and levelling the top using a knife.
- Also, measure the quantity of baking powder. If you add more or less than the required quantity, the texture of the pancakes will be different.
- You can also use vegan butter for cooking pancakes. It will give you a buttery flavour.
- If you are using any other flour instead of all-purpose flour, make sure you use a blend. This way, the texture will be as per your expectations.
- Remember that if you are using gluten-free flour, the texture might not be as light and fluffy. It’s the gluten in the flour that makes the pancakes fluffy. So, if you are not allergic to gluten. I recommend you don’t use gluten-free flour.
- Let the batter rest for about 5 minutes for better results. The more the batter rests, the fluffier the pancakes will be.
Can you store blueberry vegan pancakes?
Yes, you can store the leftover pancakes, but the storing process is different from any other food. Since you are not using any preservatives. So, it’s best not to keep the pancakes in the refrigerator for more than 2 to 3 days. Any longer and they might get soggy as soon as you reheat them. And nobody wants soggy pancakes.
Now the question is how to store the leftover pancakes? Well, you can simply freeze them! Yes, believe it or not, frozen pancakes do really well. You can place the leftover pancakes in a ziplock bag and freeze them. When you want to reheat them, simply thaw, and then reheat in the toaster or frying pan. Frozen pancakes are not soggy at all!
Vegan Blueberry Pancakes
- 1 ripe banana
- 1 1/2 cup flour
- 1 cup non-dairy milk
- 2 tsp baking powder
- 1 tbsp maple syrup
- 1 tsp vanilla
- ¾ cup blueberries
- Add ripe banana into a large mixing bowl.
- Mash the banana until creamy and smooth.
- Add the rest of the ingredients (except for blueberries) into the bowl and stir until the mixture is well combined. Add more or less liquid depending on how thick you want your pancakes.
- Stir in your blueberries.
- Heat a lightly oiled frying pan or griddle over medium heat.
- Pour the batter onto the frying pan or griddle, about ¼ cup for each pancake. Flip the pancake, when bubbles begin to appear on the surface and the bottom is golden brown. Do the same for the remaining batter. Serve hot.