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.
(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
- Vegan Gluten-free Sweet Potato Pancakes
- Vegan Gluten-free Buttermilk Pancakes
- Low-fat Vegan Gluten-free Pancakes
- Peanut Butter Chocolate Chip Cookie Pancakes
*This post contains affiliate links. See my full disclosure policy here.
Fluffy Vegan Blueberry Pancakes (Oil-free!)
- 1 cup (140g) spelt (I use Arrowhead Mills Organic Spelt, love it, Spelt is NOT gluten-free fyi)
- 1/4 cup (36g) superfine blanched almond flour
- 1 tablespoon (10g) potato starch
- 2 teaspoons (10g) baking powder
- 1 tablespoon (9g) ground flaxseed
- heaping 1/4 teaspoon fine sea salt
- 1 cup up to 2 tablespoons more (240g to 270g, if needed of "lite" canned coconut milk
- 2 tablespoons (40g) pure maple syrup
- 2 teaspoons (10g) vanilla extract
- Optional add-ins: 1/2 cup blueberries or 1/4 cup chocolate chips
- To a large bowl, add the spelt flour, almond flour, potato starch, baking powder, flaxseed and salt to a large mixing bowl and whisk well until no lumps remain.
- Make a well in the center of the dry ingredients and pour in the milk, syrup and vanilla. Gently whisk everything together just until smooth being careful not to over mix. The batter should be fairly thick and smooth, but still slightly pourable. If it's overly thick, add up to 2 more tablespoons of milk.
- 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.
- Meanwhile, if making them blueberry (I used frozen) remove them from the freezer and toss them with 2 teaspoons spelt flour to coat them, so it doesn't turn your batter an ugly color. Not needed for fresh. Be sure to shake the excess flour off through a strainer before adding them to your batter.
- If using a pancake griddle, no need to spray at all, but if using a frying pan, you will need to spray with nonstick for each pancake. 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. Repeat.
- ALMOND FLOUR: The reason for almond flour here is to give moisture and replace oil. It makes these rich and moist without using oil. If allergic, I would suggest subbing with finely ground sunflower seeds or another finely ground nut or seed flour.
- POTATO STARCH: Potato starch helps to make these really fluffy so that they are cooked through in the middle and you don't end up with gummy/wet middles like so many vegan pancake recipes can be. This is the best starch for vegan pancakes. I order mine off Amazon (linked above) and it arrives within 1-2 days. I have not tested it, but if you absolutely cannot use it, I would suggest trying cornstarch for the same weight amount (10g) which is a heaping tablespoon. They will be a tad less fluffy and soft with the cornstarch.