Blueberry Pancakes Easy Healthy

About These Blueberry Pancakes

If you’re someone who thinks that homemade pancakes are only for weekends, I’m here to rid you of that notion. This easy breakfast recipe is perfect for busy mornings. With just about 10 minutes worth of effort, you can have a piping hot stack of lightly sweetened blueberry pancakes that’ll have your whole family jumping out of bed. This yummy Blueberry Pancakes recipe is not only eggless, it’s also vegan and suitable for both vegetarians and vegans alike. It is also super easy to scale, meaning you can adjust the portions to feed a whole cricket team if you need to! Packed with fiber from whole wheat flour and fresh or frozen berries, these silver dollar sized blueberry flapjacks will keep you sated until lunchtime. Feel free to top with maple syrup or honey, extra blueberries or sliced bananas, or even a dollop of yogurt to round out the meal. And if you’re someone who likes to knock out your meal prep for the week all at once, you can easily make these vegan blueberry pancakes ahead of time and freeze them. When you’re ready to eat, simply pop them in the toaster oven or microwave until hot. Talk about a fast breakfast!

How to Make Blueberry Pancakes

Make Batter

Homemade fluffy pancakes are easier than you might imagine. Just follow the simple instructions below!

1. In a mixing bowl, add 1 cup whole wheat flour, 2 tablespoons raw sugar and 1 pinch salt. TIP 1: Do you prefer your pancakes on the sweeter side? Feel free to increase the sugar up to ¼ cup. TIP 2: Feel free to use all-purpose flour instead of whole wheat flour if you like.
2. Add 1.5 teaspoons of baking powder (aluminium-free).
3. Whisk together thoroughly.
4. Add 1 cup almond milk, 1 tablespoon sunflower oil (or any neutral oil), 1 teaspoon apple cider vinegar and 1 teaspoon vanilla extract. Feel free to use any alternative unsweetened milk instead of almond milk. Instead of sunflower oil, opt to use plant based butter, any neutral flavored oil or softened dairy butter if you like.
5. Mix to a smooth batter having a medium-thick to medium, flowing and pourable consistency. If in case the batter looks very thick or thick, add a few tablespoons of almond milk to get to the preferred consistency. Tiny lumps are alright, but be sure to scrape down the sides of the bowl to prevent any pockets of the flour mix from escaping your whisk.
6. Add 1 cup blueberries (fresh or frozen). For frozen blueberries thaw them before adding to the batter.
7. Gently fold the blueberries into the batter with a spatula.

Make Blueberry Pancake

8. Heat a heavy and well seasoned skillet or frying pan. Spread 1 to 2 teaspoons oil. Pour batter using ¼ or ⅓ cup measuring cup. No need to spread the batter as it spreads on its own. Cook until the bottom and edges of the pancake are golden. If the pan looks dry, feel free to drizzle ½ teaspoon oil around the edges. 
9. Gently flip and cook until the second side is golden. Cook well so that the insides do not remain raw. Note that vegan pancakes will puff up while cooking.  TIP: You can cover the pan while cooking to prevent the blueberry juices from splattering on you.
10. Remove with a spatula and serve hot or warm.
11. Repeat this process with remaining batter. To finish cooking them quickly, you can use two pans, a large skillet or a special griddle to cook up to 3 to 4 pancakes at a time. TIP: To keep cooked pancakes warm, heat oven to 90 degrees Celsius. Add finished blueberry pancakes to a wire tray in a single layer and keep them warm for up to 30 minutes. (Any longer than that, and the pancakes will begin to dry out.)
12. To serve, I recommend garnishing them with a drizzle of maple syrup and a handful of blueberries. 

Ingredients and Possible Swaps

While this Blueberry Pancakes recipe calls for whole wheat flour for greater nutrition, you can always opt to use all purpose flour instead. For gluten-free pancakes, substitute a cup-for-cup gluten-free flour. I made my blueberry pancakes using almond milk, but any milk will do. Unsweetened coconut, oat, hemp, soy or even dairy milk will all do the trick. I have used sunflower oil, but you can opt to use either butter or vegan butter instead. Any neutral oil will work as well, including grapeseed, corn, or coconut oil. If you are looking to limit the glycemic impact of your breakfast, you can opt to substitute granulated sugar for either coconut sugar, palm sugar, maple syrup, agave or jaggery. If you are looking to change the flavor profile of your pancakes, try swapping out some of the vanilla extract for almond or lemon extract instead! Americans love to serve their pancakes with maple syrup, but use whatever tastes best to you. Honey, jaggery syrup and date syrup are all delicious! Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Eggless Pancakes Recipe | Whole Wheat Pancakes Eggless Banana Pancakes | Healthy Vegan Banana Pancakes Pumpkin Pancakes Recipe (Healthy & Whole Wheat) Besan Chilla Recipe (Besan ka Cheela)

title: “Blueberry Pancakes Easy Healthy " ShowToc: true date: “2024-10-10” author: “Victoria Silk”

About These Blueberry Pancakes

If you’re someone who thinks that homemade pancakes are only for weekends, I’m here to rid you of that notion. This easy breakfast recipe is perfect for busy mornings. With just about 10 minutes worth of effort, you can have a piping hot stack of lightly sweetened blueberry pancakes that’ll have your whole family jumping out of bed. This yummy Blueberry Pancakes recipe is not only eggless, it’s also vegan and suitable for both vegetarians and vegans alike. It is also super easy to scale, meaning you can adjust the portions to feed a whole cricket team if you need to! Packed with fiber from whole wheat flour and fresh or frozen berries, these silver dollar sized blueberry flapjacks will keep you sated until lunchtime. Feel free to top with maple syrup or honey, extra blueberries or sliced bananas, or even a dollop of yogurt to round out the meal. And if you’re someone who likes to knock out your meal prep for the week all at once, you can easily make these vegan blueberry pancakes ahead of time and freeze them. When you’re ready to eat, simply pop them in the toaster oven or microwave until hot. Talk about a fast breakfast!

How to Make Blueberry Pancakes

Make Batter

Homemade fluffy pancakes are easier than you might imagine. Just follow the simple instructions below!

1. In a mixing bowl, add 1 cup whole wheat flour, 2 tablespoons raw sugar and 1 pinch salt. TIP 1: Do you prefer your pancakes on the sweeter side? Feel free to increase the sugar up to ¼ cup. TIP 2: Feel free to use all-purpose flour instead of whole wheat flour if you like.
2. Add 1.5 teaspoons of baking powder (aluminium-free).
3. Whisk together thoroughly.
4. Add 1 cup almond milk, 1 tablespoon sunflower oil (or any neutral oil), 1 teaspoon apple cider vinegar and 1 teaspoon vanilla extract. Feel free to use any alternative unsweetened milk instead of almond milk. Instead of sunflower oil, opt to use plant based butter, any neutral flavored oil or softened dairy butter if you like.
5. Mix to a smooth batter having a medium-thick to medium, flowing and pourable consistency. If in case the batter looks very thick or thick, add a few tablespoons of almond milk to get to the preferred consistency. Tiny lumps are alright, but be sure to scrape down the sides of the bowl to prevent any pockets of the flour mix from escaping your whisk.
6. Add 1 cup blueberries (fresh or frozen). For frozen blueberries thaw them before adding to the batter.
7. Gently fold the blueberries into the batter with a spatula.

Make Blueberry Pancake

8. Heat a heavy and well seasoned skillet or frying pan. Spread 1 to 2 teaspoons oil. Pour batter using ¼ or ⅓ cup measuring cup. No need to spread the batter as it spreads on its own. Cook until the bottom and edges of the pancake are golden. If the pan looks dry, feel free to drizzle ½ teaspoon oil around the edges. 
9. Gently flip and cook until the second side is golden. Cook well so that the insides do not remain raw. Note that vegan pancakes will puff up while cooking.  TIP: You can cover the pan while cooking to prevent the blueberry juices from splattering on you.
10. Remove with a spatula and serve hot or warm.
11. Repeat this process with remaining batter. To finish cooking them quickly, you can use two pans, a large skillet or a special griddle to cook up to 3 to 4 pancakes at a time. TIP: To keep cooked pancakes warm, heat oven to 90 degrees Celsius. Add finished blueberry pancakes to a wire tray in a single layer and keep them warm for up to 30 minutes. (Any longer than that, and the pancakes will begin to dry out.)
12. To serve, I recommend garnishing them with a drizzle of maple syrup and a handful of blueberries. 

Ingredients and Possible Swaps

While this Blueberry Pancakes recipe calls for whole wheat flour for greater nutrition, you can always opt to use all purpose flour instead. For gluten-free pancakes, substitute a cup-for-cup gluten-free flour. I made my blueberry pancakes using almond milk, but any milk will do. Unsweetened coconut, oat, hemp, soy or even dairy milk will all do the trick. I have used sunflower oil, but you can opt to use either butter or vegan butter instead. Any neutral oil will work as well, including grapeseed, corn, or coconut oil. If you are looking to limit the glycemic impact of your breakfast, you can opt to substitute granulated sugar for either coconut sugar, palm sugar, maple syrup, agave or jaggery. If you are looking to change the flavor profile of your pancakes, try swapping out some of the vanilla extract for almond or lemon extract instead! Americans love to serve their pancakes with maple syrup, but use whatever tastes best to you. Honey, jaggery syrup and date syrup are all delicious! Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Eggless Pancakes Recipe | Whole Wheat Pancakes Eggless Banana Pancakes | Healthy Vegan Banana Pancakes Pumpkin Pancakes Recipe (Healthy & Whole Wheat) Besan Chilla Recipe (Besan ka Cheela)