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Vegan Blueberry Pancakes

Light, fluffy, vegan blueberry pancakes. Perfect for a lazy Sunday morning breakfast.
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 10 -12
Author: Linda and Alex at Veganosity


  • 2 teaspoons of avocado oil
  • 2 cups of all purpose unbleached flour
  • 2 tablespoons of sugar
  • 2 teaspoons of baking powder
  • 1/8 teaspoon of ground sea salt
  • 1 teaspoon of cinnamon
  • 1 mashed ripe banana
  • 1 teaspoon of vanilla
  • 2 tablespoons of canola oil
  • 1 tablespoon of lemon juice
  • 2 cups of almond milk mix the lemon juice in the milk
  • 1 cup of fresh or frozen thawed blueberries – wash and pat dry


  • Heat a griddle to medium-high heat.
  • Spread one teaspoon of avocado oil evenly on the griddle.
  • In a large bowl whisk the dry ingredients together.
  • Mash the banana in a mixer with a paddle until pureed or mash with a hand held masher.
  • Mix the lemon juice in the almond milk and then add the wet ingredients and the banana to the dry ingredients and gently whisk until just combined. Do not over whisk. Gently fold in the blueberries.
  • Sprinkle a few drops of water on the griddle to test to make sure it’s hot enough. If the water sizzles it’s ready.
  • Use a ladle or a 1/2 cup measuring cup to spread the batter in an even circle on the hot griddle. Cook until the pancake bubbles and the edges are dry. Approximately three minutes. Flip and cook until the edges are completely dry and both sides are golden brown and the pancake is firm.
  • Heat the oven to 275° and place the pancakes on a pan in the oven to keep warm.