Fluffy Vegan Blueberry Pancakes

I don't think there is anything better than a stack of fluffy vegan blueberry pancakes for breakfast on weekends! They are super quick & easy to make - done in 30 minutes!

Course Breakfast

Cuisine American, Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings stacks à ~4 pancakes

Calories 397kcal

Author Bianca Haun | Elephantastic Vegan

Ingredients

Ingredients for the pancakes

1 very ripe banana
3/4 cup unsweetened plant-based milk e.g. rice milk
1 teaspoon maple syrup + more for drizzling on top
1 teaspoon canola oil + more for spraying the pan
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 cup blueberries + more to add on top

US Customary - Metric

Instructions

In a bowl, mash the peeled banana and add the plant-based milk, maple syrup, and canola oil. Give it a quick whisk.
Add in the flour and baking powder. Whisk until incorporated. Add in the blueberries and carefully fold them in. Let the batter sit for a few minutes.
Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add an ice cream scoop full or a small ladle of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get about 8 pancakes out of the batter.
Stack the pancakes, top with fresh blueberries and drizzle with maple syrup. Enjoy!

Notes

*If the batter spreads too much in the pan, whisk a bit more flour into the batter. If it doesn't spread enough, add a bit more plant-based milk.

Tips for making the perfect vegan pancakes:

Flip the pancakes when you see small bubbles in the center.
If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat!
Not fluffy enough? Add more baking powder.
If your pancakes stick to the pan, make sure you use a non-stick pan or griddle and to spray the pan with oil before adding the batter.

Nutrition