• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Healthy Kitchen
  • RECIPES
  • SUMMER
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • RECIPES
  • SUMMER
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • SUMMER
    • SUBSCRIBE
    • JOIN/LOGIN
    • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breakfast

    Healthy Vegan Blueberry Pancakes

    Published: May 17, 2021 · Modified: May 17, 2021 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.

    397 shares
    JUMP TO RECIPE

    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

    • Lemon Poppy Seed Pancakes
    • Lentil Spinach Savoury Pancakes
    • The Fluffiest Vegan Pancakes Ever
    • Blender Banana Spinach Pancakes
    • Whole Wheat Pumpkin Spice Pancakes
    • Lentil Banana Protein 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

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

    Healthy Vegan Blueberry Pancakes

    Vegan blueberry pancakes are fluffy, thick, sugar free and absolutely scrumptious.
    5 from 9 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

    • 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’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!
    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.
    « Vegan Key Lime Pie [Low Sugar + No Oil]
    Oil Free Pesto – Three Ways [Nut Free Too!] »
    397 shares

    You May Also Like

    Reader Interactions

    Comments

    1. 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
    2. 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
    3. 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
    4. 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

    Leave a Comment & Rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me Pic

    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. 😉

    More about me →

    Popular

    • Air Fryer Spaghetti Squash [Healthy+Low Cal]
    • Air Fryer Hash Browns From Scratch [Oil Free Option]
    • Vegan Cauliflower Buffalo Wings – Oven or Air Fryer
    • Almond Flour Peanut Butter Cookies [Gluten Free]
    • Air Fryer Baked Apples [Tastes like apple pie!]
    • Air Fryer Pineapple (Tastes Like Grilled)
    • Overnight Chia Pudding – Plus 10 Flavours!
    • The Fluffiest Vegan Pancakes Ever [and SO easy!]

    list of websites where This Healthy Kitchen has been featured

    Warm Weather Favs! 🥳

    • The Best Vegan Grillable Seitan Burger
    • Grilled Tomatoes with Homemade Chimichurri
    • Chickpea Avocado Salad [Oil Free]
    • Vegan Hot Dogs [Seitan Dogs]
    • Venezuelan Guasacaca [Wasakaka]
    • Vegan Elote Salad [Oil Free + SO Easy!]
    • Vegan Chicken Burgers [GF + Oil Free]
    • Mango Habanero Salsa

    Privacy Policy
    Terms & Conditions

    5 SECRETS TO VEGAN COOKING!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimers
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases. Some links on our site are affiliate links. If you purchase using these links, we may earn a small commission at no additional cost to you. We only promote products we use and love. Thanks for your support!

    Copyright © 2022 ThisHealthyKitchen

    397 shares