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    Home » Recipes » Breakfast

    Healthy Vegan Blueberry Pancakes

    Published: Jan 17, 2023 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    434 shares
    JUMP TO RECIPE

    Incredible vegan blueberry pancakes that 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!

    Syrup being poured over stack of blueberry pancakes.

    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 well…mission accomplished. 😉

    Jump to:
    • What makes these healthy?
    • Ingredients + Substitutions
    • Instructions
    • Storage
    • Expert Tips
    • More vegan pancake recipes
    • 📖 Recipe
    • FAQ
    Triangular cut out through stack of pancakes with blueberries and raspberries on top.

    What makes these 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-3s, and other healthy fats! 🥳
    • No added sugar! 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 superfood, and with good reason!
    • No oil is needed. These pancakes are fluffy and moist with zero oil required, keeping the calorie and fat content low.
    • Other bonuses: These wholesome pancakes are wheat-free, gluten-free, dairy-free, and nut free! Perfect for most eaters.

    Ingredients + Substitutions

    Here’s everything you’ll need to make these delicious and healthy vegan blueberry pancakes.

    Ingredients needed to make vegan blueberry pancakes.
    See recipe card for quantities.
    • Oats: Choose certified gluten-free oats if needed to make your oat flour.
    • Soy milk: To make the vegan buttermilk soy milk works best, but if you need a soy-free option, almond milk also works well.
    • Apple cider vinegar: An acid is needed to curdle the milk. You may also use lemon juice if you prefer.
    • Seeds/Flour: Chia seeds, chickpea flour, and hemp hearts add nutrients and help make up the gluten-free flour base for these pancakes.
    • Baking powder: Make sure to use ACTIVE baking powder for a maximum rising power.
    • Blueberries: I like fresh, but frozen works too in a pinch.

    Instructions

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

    Bowl of curdled soy milk.

    Combine the soy milk and apple cider vinegar in a small bowl and set aside to curdle and thicken. (photo 1)

    Blender with oats and seeds inside.

    Blend the oats, hemp hearts, and chia seeds into a flour-like consistency. (photo 2)

    NOTE: The flour doesn’t need to be perfectly smooth. Some flaky pieces that won’t grind up will not affect the overall outcome of your pancakes.

    Mixing bowl with chickpea flour, ground oats, baking powder and chia seeds.

    Transfer the mixture to a large mixing bowl and stir in the remaining dry ingredients. (photo 3)

    Milk being poured into bowl of dry ingredients.

    Pour the wet ingredients into the same bowl and stir to combine. (photo)

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

    Pancake batter inside mixing bowl with blueberries on top.

    Next, fold the blueberries into the pancake batter. (photo 5)

    Blueberry pancakes being cooked on griddle.

    Cook your pancakes on a griddle or skillet for a few minutes on each side until golden. (photo 6)

    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 vegan blueberry pancakes with more fresh blueberries, or other fresh fruit 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 this fantastic date-sweetened Nutella.

    Stack of pancakes on plate with one bite on fork.

    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 anyone following a WFPB (whole food plant-based) oil-free 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.

    Storage

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

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

    To reheat, you may 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 are some flaky bits that won’t grind down, your pancakes will still come out perfectly.
    • No need to overmix your pancake batter. If there are 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

    • Blender Spinach Banana Pancakes
    • The Fluffiest Vegan Pancakes Ever [and SO easy!]
    • Vegan Savoury Pancakes [No Oil]
    • Healthy Vegan Lemon Poppy Seed Pancakes

    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

    📖 Recipe

    Syrup being poured over stack of blueberry pancakes.

    Healthy Vegan Blueberry Pancakes

    Vegan blueberry pancakes are fluffy, thick, sugar free and absolutely scrumptious.
    5 from 10 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Course: Breakfast
    Cuisine: American, Canadian, French
    Servings: 8 pancakes
    Calories: 120kcal

    Equipment

    Picture of blender on white background.
    Vitamix Blender
    Griddle

    Ingredients

    • 1.5 cups soy milk
    • 1.5 teaspoons apple cider vinegar
    • 1 cup rolled oats gluten free if preferred
    • 2 tablespoons chia seeds
    • 2 tablespoons hemp hearts
    • â…“ cup chickpea flour also known as garbanzo flour
    • 2 teaspoons baking powder
    • 1 cup fresh blueberries
    Prevent your screen from going dark

    Instructions

    • Heat your non stick griddle over medium heat. Then add the soy milk and apple cider vinegar to a small bowl and set aside to let it curdle.
    • Meanwhile, add the oats, hemp hearts and chia seeds to a blender and process until it resembles a flour consistency. (Don't worry if there are a few chunkier pieces.) Transfer to a large mixing bowl and add the chickpea flour and baking powder and whisk to combine.
    • By now your milk should be curdled, so pour that into the bowl of flour and mix until combined without over mixing. Gently fold in the blueberries.
    • Ladle your batter on your preheated griddle, making pancakes roughly 4 inches in diameter. You may gently press the pancakes down to help it spread a little as the batter will not be very runny. However, do not spread too much as these taste best a little thick and fluffy.
    • Cook for 4-5 minutes until golden and flip and cook for another 3-4 more minutes, until cooked through.
    • Serve with more fresh blueberries, raspberries, coconut shreds, chocolate chips, nuts, or maple syrup.

    Notes

    • 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 are some flaky bits that won’t grind down, your pancakes will still come out perfectly.
    • No need to overmix your pancake batter. If there are 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!
     
    Leftovers keep refrigerated for 3-4 days or freeze in zip-top bags or a freezer-safe container for up to 3 months. Reheat in the toaster for quick and easy breakfasts.

    Nutrition

    Serving: 1pancake | Calories: 120kcal | Carbohydrates: 15g | Protein: 6g | Fat: 4g | Polyunsaturated Fat: 3g | Trans Fat: 1g | Sodium: 127mg | Potassium: 161mg | Fiber: 3g | Sugar: 3g | Vitamin A: 127IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.

    FAQ

    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 substitute the blueberries with 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.

    434 shares

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    Comments

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    1. Lana

      January 28, 2023 at 10:48 am

      Can I use this batter to make waffles instead and would I have to make any adjustments? Thanks

      Reply
      • Rosa

        February 01, 2023 at 8:06 am

        I haven’t tested these in a waffle iron, so I’m not sure, but let us know if you give it a try.

        Reply
    2. Jana

      January 07, 2022 at 4:30 pm

      5 stars
      Love it! 🖤 Going to keep this recipe in favorites. Very hearty and delicious. I used frozen blueberries and topped with maple syrup.

      Reply
      • Rosa

        January 08, 2022 at 10:00 am

        Thanks so much for sharing Jana! Thrilled you enjoyed the pancakes. 🙂

        Reply
    3. Carrie E Valentin

      September 10, 2021 at 4:44 pm

      Can I use another non-dairy “milk” for this? Soy does not agree with my digestive system.

      Reply
      • Rosa

        September 11, 2021 at 9:47 am

        Yes, you may use another non dairy alternative like almond milk. Soy milk curdles best, almond milk would be my second choice. Hope you enjoy!

        Reply
    4. Pallavi

      January 28, 2021 at 12:54 am

      5 stars
      They came out so nice & fluffy! Absolutely loved them. Will definitely make more for a Sunday breakfast again. Thanks! 🙂

      Reply
      • Rosa

        January 28, 2021 at 8:41 am

        Yay! Thrilled to hear that, thanks so much for the review Pallavi. 🙂

        Reply
    5. Tonya

      January 11, 2020 at 7:05 pm

      5 stars
      These are fabulous and filling. Topped with almond butter and extra berries! Made enough for quick breakfasts this week.

      Reply
      • rosa

        January 11, 2020 at 8:00 pm

        Yum. Love that you topped these with almond butter. So glad you enjoyed, thanks for taking the time to report back.

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! Always made using wholesome ingredients, and under 400 calories per serving. Occasional cheat days included. 😉

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