Vegan blueberry pancakes

Vegan blueberry pancakes

vegan blueberry pancakes stack

Nothing says weekend like a stack of fluffy vegan blueberry pancakes, especially if they happen to be studded with jammy blueberries! This is the kind of breakfast I would like as my wedding day treat, but as the wedding is happening fairly early (for me 😉 ), I think I will have to settle for a bowl of overnight oats.

If you follow us on Instagram or Facebook, you’ve probably heard that we, Sir Duncan and I, gave notice to marry in the local registry office last weekend and are finally tying the knot in just over a month’s time! We’ve been together for almost 9 years now and as we are both slightly reluctant newlyweds, we procrastinated a fair bit…To our respective parents’ dismay…

I promised myself the wedding will be small and stress-free, but I can feel the pull of wedding fever a little more than I expected. I was planning on wearing one of the dresses I already own, but now that I’ve decided to see whether I can find something more seasonally appropriate (I’m still holding out for proper summery weather by the time July comes around), I have stepped into the completely unfamiliar territory of wedding paraphernalia. I did not realise how much you can easily spend on a wedding dress, let alone shoes and all the other things that are deemed ‘essential’.

Luckily for me, I’m merely after an elegant cocktail dress, but every time I look for dresses online, the minute Google sniffs the word ‘wedding’, it presents me with artfully shot, beautifully cascading wedding gowns modelled by a bevy of flawless beauties that cost hundreds if not thousands of pounds… And I suddenly find myself wanting one just like that, against my better judgement. It’s so hard not to be affected by societal norms sometimes.

We’ve decided to do a very small, informal ceremony now and a proper reception at a later date, so that we can ensure that our closest families, who happen to live at opposite ends of the globe, can attend and finally meet! After the ceremony, we will take our dear witnesses for lunch, coffee and cake and as long as the sun is shining, it should be a perfect day.

Even though a piece of paper doesn’t really change our commitment to each other, getting married feels strangely grown up (something we have clearly resisted for a long time…) and the prospect of calling each other husband and wife sounds hilarious and not like us at all. Yup, this is how mature we both are, but being able to laugh at the same stuff is still priceless… So I think we are totally worth each other.

vegan blueberry pancakes making

vegan blueberry pancakes fresh blueberries

vegan blueberry pancakes jammy blueberries

makes
10
PREP
15 min
COOKING
25 min
makes
10
PREPARATION
15 min
COOKING
25 min
INGREDIENTS
  • 160 g / 1 heaped cup GF flour mix (I used Dove’s Farm free from) or all purpose flour
  • ½ tsp cinnamon
  • 2 tsp (gluten-free if required) baking powder
  • ½ tsp (gluten-free if required) baking soda
  • 150 ml / ½ cup + 2 tbsp almond milk (or any plant milk)*
  • 2 tbsp smooth almond butter (or any nut butter)
  • 2 tsp lemon juice
  • 4 tsp maple syrup, more to serve
  • 1½ cup / 150 g fresh blueberries, divided
  • 1-2 tbsp oil for frying (I used mild coconut oil)
METHOD
  1. In a mixing bowl, combine flour, cinnamon, baking powder and baking soda.
  2. Whisk in plant milk by trickling it in slowly to avoid a lumpy batter.
  3. Whisk in lemon juice (it’s essential in making the pancakes rise) and maple syrup.
  4. Finally add in the almond butter. It should have a pourable consistency. If it doesn’t, thin it with a splash of almond milk before adding it into the batter.
  5. Let the batter sit for about 5-10 minutes for the baking powder and soda to activate.
  6. Gently fold in 1 cup / 100 g of blueberries, saving the remaining fruit for the topping.
  7. Heat up a medium non-stick frying pan on the stove, but be careful not to get the pan too hot as the pancakes will burn before cooking in the middle.
  8. Brush the pan with a bit (I found that ½ tsp is enough if you’re using a non-stick pan) of oil using a pastry brush.
  9. Ladle 2 tablespoons (I used a 1/8 cup measuring spoon for this) of the pancake mix per pancake. Cook each pancake for about 3 minutes (until tiny bubbles appear on the surface and burst) on one side and then flip. Cook for another 2 minutes on the other side.
  10. Keep the cooked pancakes in a stack in a warm oven while making the rest. Serve with fresh blueberries and maple syrup.

NOTES
*The exact quantity of plant milk required depends on the absorbency of the flour you use and also on how accurately you measure flour (if you use cups), so feel free to add a splash more milk if needed. Thick batter will make your pancakes thick and fluffy, if you prefer your pancakes thinner, thin the batter out a bit (approx. 2 tbsp milk) more.

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NUTRITIONAL INFO
calories
102
5%
sugars
4 g
5%
fats
2 g
3%
saturates
0 g
2%
proteins
2 g
4%
carbs
19 g
7%
*per pancake
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4.8
4 reviews, 14 comments
REVIEWS & QUESTIONS
Maria:
They are amazing! It was the first time when I made a pancacakes and my boyfriend didn't notice there is no sugar added and no complains:)
    Ania
    Ania:
    Great to hear, Maria! x Ania
Lynn:
Dear Ania, is it possible to use a combination of almond flour and coconut flour or just buckwheat flour for this recipe? Thank you for your advice. Kind regards, Lynn
    Ania
    Ania:
    Hi Lynn,I haven't tried, but I am pretty sure the combination of them will work. You'll need to use your judgement when it comes to the amount of liquid added. As far as I know coconut flour tends to be very absorbent as so if you add too little liquid, they may end up dry once cooked. Nothing that cannot be fixed though. Good luck and I hope that helps a little! Ania
Vesta:
Thanks for your advice :) I did buy baking soda and made pancakes this morning. I can’t eat dairy products and eggs for almost 2 months because of my breastfed baby’s allergy. I wanted pancakes sooo much and you made this wish come true :))
    Ania
    Ania:
    You are welcome, I am glad they made your happy! :) Ania
Vesta:
Hey. I have only baking powder (no baking soda). How much of it should I use in this case?
    Ania
    Ania:
    Hi Vesta,I'm not sure that baking powder alone will work, I'm afraid. In my experience a bit of baking soda (combined with some sort of acid) is necessary to give eggless pancakes light and fluffy texture. Ania
Moni:
The pancakes turned out nicely, thank you. Enjoy your wedding day no matter what weather happens to be. Surely it will be a fabulous day you and your fiance will remember forever.
    Ania
    Ania:
    Glad to hear, Moni and thanks :) Ania
Mag:
Hey, can I skip almond butter? I'm allergic to nuts. Great recipe!
    Ania
    Ania:
    Hi Mag,Yes, sure. You could sub it with a bit of oil (like coconut, for example) or a seed butter, but if you want to leave it out, it's not the end of the world either. Hope that helps! Ania
Emelie:
Thanks for your reply! Here in Sweden they grow everywhere, so I’m a bit spoiled I guess ;)I tried them this morning and they tasted great! Halved the recipe (boyfriend likes his pancakes savoury and as much as I believe I could devour ten of those delicious things myself I thought it best not to accept that challenge) and actually had to add some liquid, despite the blueberries releasing some liquid as they thawed. Might have something to do with that oat milk is thicker than almond milk? I also omitted the almond butter since I only had peanut butter at home and didn’t want it to take over the flavour too much. I’m really impressed with how they turned out as I usually find thicker pancakes a bit soggy in the middle, but not this time!
    Ania
    Ania:
    Thanks, Emelie! I'm delighted to hear that! I know exactly what you mean about not wanting to make the entire batch all for yourself, I would also find it hard not to eat all of them at once! Ania
Emelie:
Hi!These pancakes look amazing! Do you think it would work with frozen blueberries though? The fresh ones you buy are to me not real blueberries since they are white-ish inside instead of blue all the way through like the ones you pick yourself! Such a luxury to have them in the freezer as well to last until it’s picking season again :)
    Ania
    Ania:
    Hi Emelie,I know exactly what you mean. Those tiny little blue-staining berries is what I grew up with too, I used to pick them myself on a hillside near my grandparents' summer house in the mountains. As to using frozen ones, I *think* they should work, one concern is that they will release quite a lot of water so perhaps make the batter a bit thicker to begin with, fry one and thin the batter out a little more if needed. Hope that helps! Ania
Sally:
☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️ lovely news!
    Ania
    Ania:
    Thanks, Sally :) Ania
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