Go Back
–+ servings
Blueberry Buttermilk Pancakes [vegan] by The Flexitarian

Blueberry Buttermilk Pancakes [vegan]

These fluffy vegan Blueberry Buttermilk Pancakes are loaded with fruits and topped with a blueberry and lemon coulis.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breakfast, Kids’ Favourites, Pancakes & Fritters, Vegan Desserts
Cuisine American
Servings 4 servings
Calories 587 kcal

Equipment

2 mixing bowl
saucepan
pancake pan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 400 ml non dairy milk
  • 2 Tbsp cider vinegar
  • 2 chia eggs [2 Tbsp of ground chia seeds + 6 Tbsp water]
  • 125 g white flour
  • 125 g wholemeal spelt flour
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 3 Tbsp sugar
  • 2 tsp vanilla extract
  • 3 Tbsp vegetable oil + extra for frying
  • 250 g blueberries - fresh or thawed from frozen

FOR THE COULIS:

  • 350 g blueberries - fresh or thawed from frozen
  • 150 g sugar
  • juice and zest of 1 unwaxed lemon
  • 1/4 tsp freshly grated nutmeg
  • 2 Tbsp of water

Instructions
 

  • Make buttermilk by mixing milk and vinegar together. Set aside for 10 mins.
    400 ml non dairy milk, 2 Tbsp cider vinegar
  • Make chia eggs by mixing together 2 Tbsp of ground chia seeds and 6 Tbsp water. Set aside for 10 mins.
    2 chia eggs [2 Tbsp of ground chia seeds + 6 Tbsp water]
  • Place all ingredients for the coulis in a small saucepan. Cook under medium heat until you obtain a jammy mixture (10 - 15 mins). Make sure you stir often so it does not stick to the pan. When done, remove from heat and set aside.
    150 g sugar, juice and zest of 1 unwaxed lemon, 1/4 tsp freshly grated nutmeg, 2 Tbsp of water, 350 g blueberries - fresh or thawed from frozen
  • In a medium bowl mix together the dry ingredients for the pancakes: white flour, spelt flour, baking powder, salt and sugar.
    125 g white flour, 125 g wholemeal spelt flour, 1 Tbsp baking powder, 3/4 tsp salt, 3 Tbsp sugar
  • In another bowl mix together the wet ingredients for the pancake: buttermilk, chia eggs, vanilla extract and vegetable oil.
    2 tsp vanilla extract, 3 Tbsp vegetable oil + extra for frying
  • Mix wet and dry ingredients together with a hand whisk. Fold in the blueberries carefully with a spoon. Leave the batter to stand for 5 mins.
    250 g blueberries - fresh or thawed from frozen
  • Heat some oil or dairy free butter in a pancake pan under medium heat. Add 3/4 of a ladle of the blueberry pancake batter to the pan for each pancake. Cook for 3 minutes or so, until bubbles start appearing on the top. Flip and cook for a further 2 minutes on the other side. Each pancake should rise to about 1 cm. Repeat for each pancake until you have used up all the batter.
  • Serve hot or warm with blueberry coulis on top.

Nutrition

Serving: 1servingCalories: 587kcalCarbohydrates: 122gProtein: 12gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 820mgPotassium: 324mgFiber: 11gSugar: 64gVitamin A: 476IUVitamin C: 22mgCalcium: 372mgIron: 5mg

Find this recipe online:

Blueberry Buttermilk Pancakes [vegan]

https://theflexitarian.co.uk/recipe-items/blueberry-buttermilk-pancakes-vegan/