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Learn how to make the Best Vegan Fluffy Blueberry Pancakes! Completely oil-free, dairy-free, yet so moist and healthy!

FLUFFY VEGAN BLUEBERRY PANCAKES

Fluffy, soft, pillowy vegan blueberry pancakes! These are so good, so healthy and are made without any eggs and are oil-free. They really are the best blueberry pancakes you will have! I love fluffy pancakes and my all-time favorite are my Best Vegan Fluffy Pancakes! I love pancakes so much and perfecting tthese vegan pancakes with no oil are just as delicious as ones with eggs is what these are. These will become a family favorite, guaranteed.

INGREDIENTS NEEDED

(Only 8 main ingredients needed, plus salt. These pancakes are so delicious plain or they are also good with the blueberries or chocolate chips. Full details and measurements on the recipe card below.)

Whole grain spelt flour

Blanched superfine almond flour: This replaces the oil and makes the pancakes so moist.

Potato starch: This replaces the eggs and gives serious fluff to these pancakes.

Ground flaxseed

Baking powder

Maple syrup

Lite canned coconut milk: This also aids in moisture and fluffy pancakes so we don’t have to use any oil.

Vanilla extract

HOW TO MAKE VEGAN BLUEBERRY PANCAKES

Step 1: First, add the spelt flour, almond flour (my favorite brand is Nature’s Eats), potato starch, baking powder, flaxseed and salt to a large mixing bowl and whisk really well.

Step 2: Make a well in the center of the dry ingredients and pour in the milk, syrup and vanilla. Whisk everything together just until smooth and combined and all the flour is mixed in. The batter should be fairly thick and smooth, but still slightly pourable, not real runny, otherwise you will end up with flat pancakes.

Step 3: Set the batter aside to rest for 10 mins. Do not skip this step. It will help your batter to thicken some and the baking powder and starch to absorb some liquid, resulting in fluffy pancakes. At this same time, heat up your pancake griddle (350 degrees) or a small frying pan over medium-low heat.

Step 4: Pour 1/4 cup batter for each pancake (to get 8) and let them cook 3-4 mins on the first side, or until the edges have started to firm up and get a dry look. You can take a little peak underneath to see if they are golden, flip over and cook another minute or two until cooked through. Serve with hot maple syrup. YUM.

Frozen blueberries that are coated with flour so they don’t bleed the dough and turn it an ugly color.

I typically only share gluten-free recipes here but my hubby has been vegan for awhile now and eats so much healthier, that he does fine with gluten now. Also, spelt flour has less gluten than traditional wheat flour. It also makes for some insanely soft and moist pancakes! These vegan spelt blueberry pancakes are whole grain and so healthy.

Would you look at hard darn fluffy these are…and cooked through. I don’t think there is anything more gross than a vegan pancake that is still raw in the center.

These truly are the best Fluffy Vegan Blueberry Pancakes!

MORE VEGAN GLUTEN-FREE PANCAKES RECIPES



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If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!