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Stack of vegan blueberry coconut pancake with blueberries and coconut on top.

Vegan Blueberry Coconut Pancakes

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Pancakes, Breakfast
  • Method: Stovetop
  • Cuisine: Vegan

These hearty whole-wheat pancakes are full of flavour and oh, so fluffy. They’re best made during berry season when you can load them up with fresh blueberries but frozen works too, so feel free to make them year round.


Scale

Ingredients


Instructions

  1. Mix 1 tbsp of ground flax and 3 tbsp of warm water together in a small dish and set aside for a few minutes until it forms a gel.
  2. Mix the milk, vinegar, sweetener and flax egg and mix together in a mixing bowl.
  3. In a separate bowl, mix the baking powder, salt, coconut and whole-wheat flour together until well combined.
  4. Add the dry ingredients to the mixing bowl with the wet ingredients and gently fold together until “just mixed”. If it’s a little lumpy, that’s perfect!
  5. Heat a non-stick skillet over medium heat. Give it a light spray of non-stick cooking spray if needed.
  6. Once it’s heated, drop heaping 1/4 cup-sized portions of the batter onto the pan.
  7. Drop some blueberries onto each pancake as its cooking.
  8. Once a few bubbles start to appear and the sides of pancake look slightly browned and dry, carefully flip them.
  9. Cook for another 2 minutes.
  10. Remove from pan and enjoy!
  11. Makes 6-8 pancakes to serve 2-3 people.

Keywords: coconut pancakes, vegan blueberry pancakes, easy, oil-free, fluffy