A lazy Sunday morning is the perfect time for pancakes, don’t you think? The aroma of something warm cooking fills the kitchen, while the sound of sizzling on the griddle brings a smile to your face. When I make these Easy Vegan Whole Wheat Blueberry Pancakes, it reminds me of family gatherings where we would share laughs over a stack of pancakes. This recipe holds a special place in my heart because not only is it simple and quick, but it also brings together the wholesome goodness of whole grains and fresh, juicy blueberries. The fluffy texture and natural sweetness of the fruit make every bite a delight. What makes this recipe truly special is that it’s vegan, allowing everyone to enjoy breakfast together without compromise.

why make this recipe

There are many reasons to choose this pancake recipe. First and foremost, it is vegan, making it suitable for those who follow plant-based diets. Additionally, the use of whole wheat flour adds health benefits, including more fiber and nutrients than regular white flour. The blueberries not only provide wonderful flavor but also pack a nutritional punch with their antioxidants. These pancakes are simple to prepare and can be enjoyed by anyone, whether you are vegan or simply looking for a healthy breakfast option. Plus, they’re great for meal prep – making them perfect for a busy week ahead!

how to make Easy Vegan Whole Wheat Blueberry Pancakes

Ingredients

• 1 tablespoon ground flax meal
• 2 tablespoons lukewarm water
• 1 cup plain or unsweetened soy, oat, cashew, or almond milk (240 mL)
• 2 teaspoons apple cider or distilled white vinegar, or freshly squeezed lemon juice
• 1 1/2 cups King Arthur Golden Wheat Flour, white whole wheat flour, light spelt flour, or 100% whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons cane sugar or coconut sugar
• 1 tablespoon avocado oil, plus extra for cooking the pancakes
• 2/3 cup fresh blueberries (90 g)

Directions

1. Preheat your oven to 275°F / 135°C. This is to keep the pancakes warm while you cook.
2. Whisk together the flax meal and water to create a flax “egg.” Set it aside.
3. Heat a large nonstick frying pan or griddle over medium heat, or use a lightly oiled cast iron skillet.
4. In a medium-sized bowl, combine the non-dairy milk and vinegar. Set aside.
5. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Make a well in the center of these dry ingredients.
6. Pour the milk mixture into the well, along with the flax egg and avocado oil. Mix gently until combined, ensuring there are no streaks of flour (a few lumps are okay).
7. Pour 1/3 cup of the batter onto the hot skillet. Place about 4-5 blueberries on top of the pancake.
8. Cook for about 2-3 minutes until bubbles form on the surface. Flip the pancake and cook for another 2 minutes until both sides are golden brown.
9. Transfer cooked pancakes to a baking sheet in the warm oven or place them on a cooling rack. Repeat with remaining batter. You should get about 8-10 pancakes.
10. Serve the pancakes with your favorite toppings and enjoy!

how to serve Easy Vegan Whole Wheat Blueberry Pancakes

These pancakes are best served warm, topped with maple syrup, fresh fruit, or a dollop of dairy-free yogurt. You can also sprinkle some nuts or seeds on top for added crunch.

how to store Easy Vegan Whole Wheat Blueberry Pancakes

If you have leftovers, store the pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them by placing parchment paper between each pancake to prevent sticking. They will keep well in the freezer for up to a month.

tips to make Easy Vegan Whole Wheat Blueberry Pancakes

• Make sure to adjust the heat to avoid burning the pancakes. If they brown too quickly, lower the heat.
• You can substitute the blueberries with other fruits, like sliced bananas or diced apples.
• For a fluffier pancake, let the batter sit for a few minutes before cooking.

variation (if any)

You can easily modify this recipe by adding spices like cinnamon or nutmeg for extra flavor. Chocolate chips or a nut butter swirl can also add a twist to your pancakes.

FAQs

1. Can I use regular all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour, but the pancakes will be less nutritious.

2. Can these pancakes be made gluten-free?

Absolutely! You can use a gluten-free flour blend to make this recipe gluten-free.

3. How do I know when the pancakes are done?

Look for bubbles forming on the surface, and the edges should look set. When flipped, they should be golden brown.