Vegan Blueberry Pancakes Recipe
by Analiese Trimber
- Mixing bowl
- Large pan or electric griddle
- 1 ¾ cup Canned coconut milk
- 1 tbsp Lemon juice
- ½ tbsp Lemon zest
- 2 tbsp Ground chia seeds
- 5 tbsp Water
- ¼ cup Avocado oil
- ¼ cup Maple syrup
- 1 ½ cups Cassava flour
- 1 tbsp Baking powder
- ½ tsp Sea salt
- ½ cup Fresh blueberries
1Zest lemon and set aside.·Juice lemon, and add lemon juice to coconut milk. Let sit for 10 minutes.
2Make your chia gel by combining ground chia seeds and water.·Stir, and let sit to thicken for about 5-7 minutes.
3In a mixing bowl, whisk together cassava flour, baking powder, and salt.
4In a separate bowl, whisk together coconut milk and lemon juice mixture, chia seed gel, avocado oil, and maple syrup.·Add dry ingredients to bowl, and whisk again until no clumps. Fold in fresh blueberries.
5Heat a pan or electric griddle over medium heat. Pour about ¼ cup batter into pan. Try and make sure there is batter covering the blueberries so they stay in place. Cook for 2-3 minutes on each side, or until bubbles pop.·Flip and cook for another 2-3 minutes. Repeat with remaining batter.
Vegan Pancakes You’ll Make Over and Over Again!
Pancakes are one of our favorite traditional breakfast foods, but they can be somewhat challenging to adapt to a vegan or plant-based diet. This is mainly because eggs provide a binding agent necessary in pancakes. There are several options for egg replacements, but they’re not all considered equal. But vegans, fear not – we cracked the code for egg-free pancakes with this Blueberry Pancake recipe, and the secret is chia seeds!
To replace eggs, we make a chia gel by stirring together ground chia seeds and water. Just like magic, this will thicken up in 5-7 minutes, and take on a texture freakishly similar to real eggs! Not only do chia seeds provide the necessary texture in these pancakes, but they are also a great source of vegan protein and fiber, which is essential for those following the vegan or paleo diets! If you don’t happen to have ground chia seeds in your pantry, you can substitute with flaxseed meal!
The first step of this recipe is to create a vegan buttermilk situation by combining coconut milk with lemon juice and letting it “sour” for 10 minutes or so. This adds an extra level of flavor to our pancakes and gives them a yummy fluffy consistency! We also have you save the zest of your lemon to pack in the ultimate flavor punch. Blueberries and lemon just go so well together — how could we resist?
To make sure these pancakes are also gluten-free, we decided to use cassava flour instead of traditional flour. Made from yucca root, cassava flour is extremely fine and one of the closest gluten-free flours to regular all-purpose flour. Sweetened with only maple syrup, these pancakes are also free of all refined sugar! Throw in some fresh blueberries, and you have a delicious, nutritious, and crowd-pleasing breakfast that everyone will love!