Vegan Blueberry Pancakes

fluffy, gluten-free, high-protein

a stack of Vegan Blueberry Pancakes drizzled with a blueberry sauce
Goal muscle_definition
Total time 20 mins
Difficulty Easy
Nutritional value (per portion)
kcal 392
Protein 18 g
Fat 11 g
CARBOHYDRATES 51 g
Ingredients …

1 Person

You will need

1.
For the blueberrry sauce:
60 ml water
0.5 tsp corn starch
60 g fresh or frozen blueberries

2.
For the pancakes:
130 ml water
1 tsp coconut oil, melted
Toppings: 1 handful of fresh blueberries

Vegan Blueberry Pancakes

fluffy, gluten-free, high-protein

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
Step out of bed and straight onto cloud nine. You couldn’t land anywhere else once you’ve had a taste of these unbelievably fluffy blueberry pancakes. Use our vegan pancake mix to bring only the best to your breakfast table: a gluten-free recipe with plant-based protein from chickpeas, hemp seeds, sunflower seeds and peas. Try it for yourself!

Preparation

  • Mix the water, corn starch, and Flavor Kick in a bowl until they are smooth and no longer clumpy.
  • Add the liquid and the blueberries to a pot. Bring to a simmer for 5 minutes.
  • Mash the blueberries with a fork. If you want to, you can puree the sauce with a hand blender. Set aside.
  • Mix the pancake mix and water in a bowl and stir to a smooth batter.
  • Heat the coconut oil in a pan.
  • Pour out the batter to form 4 pancakes. Cook until they're golden-brown on both sides. Stack on a plate.
  • Garnish the blueberry pancakes with the sauce and top with fresh blueberries.
  • Enjoy!

Our Tip

Instead of blueberries, you can also use other fruits like raspberries, currants, blackberries, or cherries.
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