This vegan blueberry pancakes recipe is not your typical pancake recipe. This one was a foodie experiment. I must admit that some of the ingredients are not as easy to find in your local store but I had them in my pantry. For a gluten-free option I used a chestnut flour, which has a nutty flavor. I also threw in some hazelnut extract and for the topping I made a “not-tella” mix of hazelnut butter, cacao powder and maple syrup. These pancakes are not as thick and fluffy but are still delicious.

Varying ideas:

  • Replace the hazelnut extract with one tablespoon of vanilla extract
  • Replace blueberries with dairy-free chocolate chips

If you like banana pancakes you should also check out my gluten-free chocolate banana pancakes recipe.

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Cranberry pancakes
Vegan blueberry pancakes
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Rating: 0
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Course Breakfast
Cuisine American
Prep Time 5 Minutes
Cook Time 10-15 Minutes
Servings
Servings
Ingredients
Pancakes
Topping
Course Breakfast
Cuisine American
Prep Time 5 Minutes
Cook Time 10-15 Minutes
Servings
Servings
Ingredients
Pancakes
Topping
Vegan blueberry pancakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add all ingredients to a bowl and whisk to combine except for the blueberries until a smooth batter forms. Mix in the blueberries. The batter will be watery but that's fine.
    Blueberry pancake mix
  2. Lightly oil a non-stick frying pan and heat on medium heat. Using a small ladle drop the batter on the hot pan and cook until the pancake starts to bubble. Flip and cook the other side.
    Making blueberry pancakes
  3. Transfer to a plate and serve warm with maple syrup or other desired syrup.
  4. For the topping, whisk together the hazelnut butter, maple syrup and cacao powder.