Fluffy Vegan Blueberry Pancakes (Oil-free!)

5 from 24 votes

Learn how to make the Best Fluffy Vegan Blueberry Pancakes! Completely oil-free, dairy-free, yet so moist and healthy!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American, Vegan

Keyword: fluffy vegan blueberry pancakes, oil-free vegan pancakes, vegan blueberry pancakes, vegan blueberry pancakes no oil

Servings: pancakes (using 1/4 cup batter measurements)

Calories: 133kcal

Author: Brandi Doming

1 cup (140g) spelt (I use Arrowhead Mills Organic Spelt, love it, Spelt is NOT gluten-free fyi)
1/4 cup (36g) superfine blanched almond flour
1 tablespoon (10g) potato starch
2 teaspoons (10g) baking powder
1 tablespoon (9g) ground flaxseed
heaping 1/4 teaspoon fine sea salt
1 cup up to 2 tablespoons more (240g to 270g, if needed of "lite" canned coconut milk
2 tablespoons (40g) pure maple syrup
2 teaspoons (10g) vanilla extract
Optional add-ins: 1/2 cup blueberries or 1/4 cup chocolate chips

Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
I use this scale.
I use this pancake griddle, requires NO spray!

To a large bowl, add the spelt flour, almond flour, potato starch, baking powder, flaxseed and salt to a large mixing bowl and whisk well until no lumps remain.
Make a well in the center of the dry ingredients and pour in the milk, syrup and vanilla. Gently whisk everything together just until smooth being careful not to over mix. The batter should be fairly thick and smooth, but still slightly pourable. If it's overly thick, add up to 2 more tablespoons of milk.
Set the batter aside to rest for 10 mins. Do not skip this step. It will help your batter to thicken some and the baking powder and starch to absorb some liquid, resulting in fluffy pancakes. At this same time, heat up your pancake griddle (350 degrees) or a small frying pan over medium-low heat.
Meanwhile, if making them blueberry (I used frozen) remove them from the freezer and toss them with 2 teaspoons spelt flour to coat them, so it doesn't turn your batter an ugly color. Not needed for fresh. Be sure to shake the excess flour off through a strainer before adding them to your batter.
If using a pancake griddle, no need to spray at all, but if using a frying pan, you will need to spray with nonstick for each pancake. Pour 1/4 cup batter for each pancake (to get 8) and let them cook 3-4 mins on the first side, or until the edges have started to firm up and get a dry look. You can take a little peak underneath to see if they are golden, flip over and cook another minute or two until cooked through. Repeat.

ALMOND FLOUR: The reason for almond flour here is to give moisture and replace oil. It makes these rich and moist without using oil. If allergic, I would suggest subbing with finely ground sunflower seeds or another finely ground nut or seed flour.
POTATO STARCH: Potato starch helps to make these really fluffy so that they are cooked through in the middle and you don't end up with gummy/wet middles like so many vegan pancake recipes can be. This is the best starch for vegan pancakes. I order mine off Amazon (linked above) and it arrives within 1-2 days. I have not tested it, but if you absolutely cannot use it, I would suggest trying cornstarch for the same weight amount (10g) which is a heaping tablespoon. They will be a tad less fluffy and soft with the cornstarch.