Everyone needs a good plant based pancake recipe to rely on. I haven’t shared a pancake recipe in almost 4 years! The previous pancake recipe I shared is made with buckwheat flour. These are made with plain ol’ unbleached flour and have wild blueberries in the batter! Blueberry pancakes are my favorite kind of pancakes! I’ve been making these pancakes for months but didn’t think to share the recipe until I had a conversation with a friend one day. I’ve been making pancakes for as long as I can remember but they were always the instant kind. Making homemade pancakes wasn’t nearly as challenging as I thought! You just have to all of the ingredients in your cabinet. Give it a try!
These are perfect to make for your valentine, kids, brunch or breakfast! TIP: Leave out the blueberries for a plain pancake batter!
- ½ tbsp flax + 1 tbsp water
- 1 cup unbleached flour
- 1 tsp baking powder
- 2 tbsp coconut sugar
- ¼ tsp powder stevia, optional
- ¼ tsp sea salt
- 1 tsp vanilla powder (or extract)
- 1 tbsp coconut oil, melted
- 1 cup plant mylk + more if too thick, room temperature*
- ½ cup frozen wild blueberries
*Note: If the mylk is not room temperature, or warm, it will solidify the coconut oil. Heat it for a few seconds if necessary.
- In a small bowl, add the flax and water then set aside.
- In a mixing bowl, combine the dry ingredients (flour, sugar, baking powder, salt, vanilla powder and stevia, if using).
- Add the mylk, flax mixture and the coconut oil to the dry ingredients, adding more mylk if the batter is too thick. Mix until smooth.
- Add coconut oil or butter to a pan over medium heat. Ladle in one pancakes’ worth of the mixture into the pan.
- Flip, when you see bubbles in the middle of the pancake. Cook for an additional 2-3 minutes. Serve with fresh fruit and/or maple syrup.