Healthy Vegan Blueberry Pancakes [GF]

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Vegan blueberry pancakes are fluffy, thick, sugar free and absolutely scrumptious. You’d never guess these healthy pancakes include nutrient dense ingredients like chickpea flour, oats, hemp hearts, chia and flax!

Stack of blueberry pancakes on white plate with blueberries on top and syrup dripping down the sides.

This recipe was originally published in March 2019. It has been updated for content and photos.

We absolutely love pancakes in this house as you may have noticed from all the pancake recipes on the blog, including this collection of the best vegan pancakes!

That said, I really wanted to sneak in as many nutrient dense ingredients as possible in these fluffy blueberry pancakes. And I feel great serving these nutritious pancakes to my family!

Stack of blueberry pancakes on white plate with triangular wedge cut out through the stack.

What makes these vegan blueberry pancakes healthy?

Tons of nutrient dense ingredients, like chia seeds, hemp hearts, oats and chickpea flour! These add a boost of iron, calcium, fiber, protein omega-3’s, and other healthy fats!
No added sugar! That’s right, there’s no sugar in these pancakes, other than the natural sugar found in blueberries.
Blueberries are low in calories and high in nutrients and antioxidants, often referred to as a super food, and with good reason!
No oil needed. These pancakes are fluffy and moist with zero oil required, keeping the calorie and fat content low.
Some added bonuses: these pancakes are wheat free, gluten free, and nut free! Perfect for those with gluten intolerance and nut allergies.

How to make them

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Gather your ingredients.

Bowls of oats, milk, blueberries, vinegar, chia seeds, chickpea flour, hemp hearts and baking powder on deck.

Start by combining your soy milk and apple cider vinegar in a small bowl. Set it aside for a few minutes, to curdle. (photos 1-2)

Then, add the oats, hemp hearts and chia seeds to a blender (I use a Vitamix) and process until a flour like consistency is reached. (photos 3-4)

NOTE: The flour doesn’t need to be perfect. If there are a few flaky pieces that won’t grind up, it will not affect your pancakes.

Collage showing vinegar being poured into bowl of milk and oats and seeds bring blended in blender.

Transfer the mixture to a large bowl and add the chickpea flour and baking powder. Then whisk to combine. (photos 5-6)

By now, your vegan buttermilk should be ready, so pour that in and mix until combined, without over mixing. (photos 7-8)

NOTE: A few lumps are perfectly fine, just mix until you no longer have dry flour bits.

Mixing bowl with dry ingredients whisked together and milk bring poured on top and then mixed.

Then gently fold in the blueberries. (photos 9-10)

Ladle the pancake batter on your preheated griddle to make pancakes that are approx. 4 inches in diameter. (photo 11)

Cook for 4-5 minutes before flipping and continue cooking the other side for another 3-4 minutes, until golden and cooked through. (photo 12)

NOTE: The pancake batter is thick and not very runny so it won’t spread much. If needed, gently spread them slightly, as these taste best thick and fluffy.

Serve your pancakes with more fresh blueberries, or berries of choice on top. These also pair nicely with blueberry chia jam.

If you have a sweet tooth, you may add chocolate chips, maple syrup, date syrup or some date sweetened nutella.

Pancake stack with triangular wedge cut out and one bite on fork resting on white plate.

These fluffy vegan blueberry pancakes will quickly become your go to weekend (or weekday) breakfast!

They are suitable for everyone! Vegans, vegetarians, gluten free eaters, and those following an oil free whole food plant based diet.

PLUS:

They’re fluffy, thick and delicious!
Moist with no oil or butter.
Loaded with nutrients AND sugar free.
Freezable! Perfect for make ahead breakfasts.

Common Questions

Can I use frozen blueberries?

Yes, you may use frozen, but note that they may bleed into your pancake batter. So keep them frozen until you’re ready to fold them in to prevent your batter from turning blue.

Can I sub the blueberries for something else?

Absolutely. Blackberries, raspberries and strawberries would also work well. However, if you’re cutting your strawberries, the colour may bleed into the pancake batter.

What temperature to cook pancakes?

Most pancake recipes should be cooked using medium heat, as high heat may cook the outside too quickly and result in soggy middles.

Can I make it soy free?

Yes, if you cannot have soy, you may sub the soy milk for almond milk with similar results. However, soy milk curdles best to make vegan buttermilk so I recommend soy, if possible.

Storage

If you have leftovers, store them in zip top bags or sealed containers once fully cooled to room temperature.

You may refrigerate for 3-4 days or freeze for up to 3 months.

To reheat, pop them in a toaster until heated through. You may also toast them from frozen for quick and easy make ahead breakfasts.

Expert Tips

Make sure your baking powder is active. If it’s been sitting in your pantry, opened, for more than 6 months, it may start to lose its effectiveness.
The oats and seeds don’t need to be perfectly blended if there’s some stubborn flaky bits. Your pancakes will still come out perfectly.
No need to overmix your pancake batter. If there’s a few lumps, that’s perfectly fine. Just mix until combined and no floury bits remain.
Use medium heat for even cooking. High heat will cook the outside too quickly, resulting in undercooked middles. But make sure it’s preheated so your pancakes don’t stick!

More vegan pancake recipes

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Buon appetito,
Rosa