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!
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?
- 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.
- 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.)
Combine the soy milk and apple cider vinegar in a small bowl and set aside to curdle and thicken. (photo 1)
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.
Transfer the mixture to a large mixing bowl and stir in the remaining dry ingredients. (photo 3)
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.
Next, fold the blueberries into the pancake batter. (photo 5)
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.
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
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Buon appetito
Rosa
📖 Recipe
Equipment
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
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!
Nutrition
FAQ
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.
Absolutely. Blackberries, raspberries, and strawberries would also work well. However, if you’re cutting your strawberries, the colour may bleed into the pancake batter.
Most pancake recipes should be cooked using medium heat, as high heat may cook the outside too quickly and result in soggy middles.
Lana
Can I use this batter to make waffles instead and would I have to make any adjustments? Thanks
Rosa
I haven’t tested these in a waffle iron, so I’m not sure, but let us know if you give it a try.
Jana
Love it! 🖤 Going to keep this recipe in favorites. Very hearty and delicious. I used frozen blueberries and topped with maple syrup.
Rosa
Thanks so much for sharing Jana! Thrilled you enjoyed the pancakes. 🙂
Carrie E Valentin
Can I use another non-dairy “milk” for this? Soy does not agree with my digestive system.
Rosa
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!
Pallavi
They came out so nice & fluffy! Absolutely loved them. Will definitely make more for a Sunday breakfast again. Thanks! 🙂
Rosa
Yay! Thrilled to hear that, thanks so much for the review Pallavi. 🙂
Tonya
These are fabulous and filling. Topped with almond butter and extra berries! Made enough for quick breakfasts this week.
rosa
Yum. Love that you topped these with almond butter. So glad you enjoyed, thanks for taking the time to report back.