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+ servings
5 from 5 votes

Vegan Blueberry Pancakes

by: claire cary

Sweet, fluffy, filling, and delicious, these freezer friendly vegan blueberry pancakes are an easy and delicious way to start your morning. They're naturally gluten free and ready in just 15 minutes!
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Prep: 5 mins
Cook: 10 mins
Total: 15 mins


  • 1 ½ cups oat flour
  • 6 tbsp applesauce
  • ½ cup non-dairy milk I used almond
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 2-3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar can sub for lemon juice
  • ¼ tsp salt
  • cup blueberries


  • In a large mixing bowl, combine flour, baking soda, baking powder and salt.
  • Whisk together.
  • Add in the applesauce, vanilla, milk, maple syrup, vinegar and whisk together until a batter forms. 
  • Gently fold in the blueberries with a wooden spoon.
  • Heat a greased skillet on medium/low heat.
  • Once warm, use a 1/4 measuring cup, cookie scoop or spoon and scoop out the batter and gently spread into an even circle.
  • Cook on each side for about 1-2 minutes or until bubbles form around the edges.
  • Repeat until all batter has been used. If you notice the batter thickening as it sits, just add 1-2 tbsp of milk to thin it out as needed. Serve warm with fresh blueberries & maple syrup.


The batter will thicken as it sits, so feel free to add more coconut milk as you make them. 
These pancakes can be frozen in tupperware and reheated in the toaster or oven.
Serving: 2pancakes / Calories: 302kcal / Carbohydrates: 28g / Protein: 7g / Fat: 7g / Fiber: 5.1g / Sugar: 8g

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