Learn how to make the Best Vegan Fluffy Blueberry Pancakes! Completely oil-free, dairy-free, yet so moist and healthy!
FLUFFY VEGAN BLUEBERRY PANCAKES
Fluffy, soft, pillowy vegan blueberry pancakes! These are so good, so healthy and are made without any eggs and are oil-free. They really are the best blueberry pancakes you will have! I love fluffy pancakes and my all-time favorite are my Best Vegan Fluffy Pancakes! I love pancakes so much and perfecting tthese vegan pancakes with no oil are just as delicious as ones with eggs is what these are. These will become a family favorite, guaranteed.
INGREDIENTS NEEDED
(Only 8 main ingredients needed, plus salt. These pancakes are so delicious plain or they are also good with the blueberries or chocolate chips. Full details and measurements on the recipe card below.)
- Whole grain spelt flour
- Blanched superfine almond flour: This replaces the oil and makes the pancakes so moist.
- Potato starch: This replaces the eggs and gives serious fluff to these pancakes.
- Ground flaxseed
- Baking powder
- Maple syrup
- Lite canned coconut milk: This also aids in moisture and fluffy pancakes so we don’t have to use any oil.
- Vanilla extract
HOW TO MAKE VEGAN BLUEBERRY PANCAKES
Step 1: First, add the spelt flour, almond flour (my favorite brand is Nature’s Eats), potato starch, baking powder, flaxseed and salt to a large mixing bowl and whisk really well.
Step 2: Make a well in the center of the dry ingredients and pour in the milk, syrup and vanilla. Whisk everything together just until smooth and combined and all the flour is mixed in. The batter should be fairly thick and smooth, but still slightly pourable, not real runny, otherwise you will end up with flat pancakes.
Step 3: 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.
Step 4: 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. Serve with hot maple syrup. YUM.
Frozen blueberries that are coated with flour so they don’t bleed the dough and turn it an ugly color.
I typically only share gluten-free recipes here but my hubby has been vegan for awhile now and eats so much healthier, that he does fine with gluten now. Also, spelt flour has less gluten than traditional wheat flour. It also makes for some insanely soft and moist pancakes! These vegan spelt blueberry pancakes are whole grain and so healthy.
Would you look at hard darn fluffy these are…and cooked through. I don’t think there is anything more gross than a vegan pancake that is still raw in the center.
These truly are the best Fluffy Vegan Blueberry Pancakes!
MORE VEGAN GLUTEN-FREE PANCAKES RECIPES
- Vegan Gluten-free Sweet Potato Pancakes
- Vegan Gluten-free Buttermilk Pancakes
- Low-fat Vegan Gluten-free Pancakes
- Peanut Butter Chocolate Chip Cookie Pancakes
*This post contains affiliate links. See my full disclosure policy here.
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Fluffy Vegan Blueberry Pancakes (Oil-free!)
Ingredients
- 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
NOTE
- 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!
Instructions
- 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.
Notes
- 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.
Nutrition
They look super fluffy and I love what you do with the blueberries
I recently started to like pancakes. But my kids love pancakes. I showed this to my daughter and she said let’s go mom lets make this right now! :-). So we are going to do now. Thanks for recipe.
How you start a Monday???? I want to start every day with pancakes! They look fantastic. Spelt is my favourite baking ingredient. It gives such a lovely nutty flavour and makes the crumb so soft whether it be in pancakes, waffles, cake or muffins.
I agree, it yields such soft results! I loved these so much. Thank you so much!
Yesss!!! Blueberries are my new bananas! I don’t know why I ignored them for so long. Just recently I realized how awesome they really are! Beatiful pancake recipe, will deffo check it out at some point! 🙂
These were delicious! So flavorful & fluffy, they turned out perfectly! I generally make everything gluten free also, however spelt doesn’t seem to bother me as much as other flours. I will have to try these with gluten free flour also and see how they turn out! Thanks again for another awesome recipe!
Thank you so much Ashlyn for the amazing feedback! I’m so happy to hear you loved these! Yes, I agree, 90% of what I make is gluten-free as well, but the spelt is a fantastic lower gluten flour, so I love it’s soft texture it yields!
Wow, these look absolutely delicious! I think the blueberries are the perfect add-in. Spelt flour sounds good, I’ll have to try it sometime.
Thank you so much Gin!
My husband had to work today and his favorite is waffles so I almost never make pancakes which are my favorite. So, I made your pancakes this morning. And of course to find recipes without oil isn’t easy. I really enjoyed them. I didn’t have the coconut milk and did the soy milk. I have to avoid the oil so I did have problems with them sticking and am going to look at that link you had to cook them on. Loved the trick with the flour on the berries. The Vegan 8 name my husband even knows now. Thanks for oil free recipes but not taste free ?.
Wonderful Debbie! I’m so glad you enjoyed them! Yes, they will definitely stick on a traditional pan without spray. The pancake griddle really makes a difference. Thank you so much, that is so kind of you!
Blueberry pancakes?! Count me in! 🙂 These look so good, Brandi!
Spelt is my favorite flour these days. I can’t wait to try your pancake recipe with it too!
Thank you so much Kathy!
These blueberry pancakes look HEAVENLY! I have never tried using spelt to make pancakes, so, I can’t wait to try your recipe.
So sweet, thank you!
I loved these! I made them twice- once with blueberries, once without. Both were delicious! And your description is spot on- they’re totally fluffy! I love having so many great pancake recipes to choose from. Thanks for all your hard work and your well-thought out recipe guides!
So sweet, thank you so much Liz! I’m so happy you love all my pancake recipes!
So, a bit of background: we recently made your life changing pancakes and whole heartedly agree with the label. They are the best pancakes I’ve ever had. My girls promptly renamed them “cuddle cakes” to differentiate them from other, lesser pancakes. Today we made these with a gluten free flour blend because we didn’t have any spelt (we’re not gluten free but have friends who are so we keep stuff on hand for making things we share with them). My girls immediately pronounced them as good as cuddle cakes, and stated they were fabulous even without syrup. These are our go to pancakes from now on!
Oh wow, so 2 of them get that amazing title! Haha! I’m so happy to hear that these were just as delicious Elyse! Thank you so much for the wonderful feedback!
Hey Brandi, can’t wait to try these! I have some sprouted spelt flour I’ve been dying to use! ? Also was wondering, how do lentils cause a problem with your husband? Just curious. I’ve been dealing with some ongoing health issues, CFS, and other auto immune issues, and was told to not eat the night shades potatoes, tomatoes, peppers & eggplant, but wondering what other inflammatory foods I shouldn’t be eating. Also dealing with Leaky Gut Syndrome! It’s so hard to know what to do. I’ve been plant based for almost 2 years and thought it would cure all my ills, and heal my body, but still not there yet! Thanks!
Kathy
@notjustsmoothies
Hi Kathy! Lentils are a high purine food and cause major inflammation and trigger gout in my husband. They are one of the worst foods for him to eat and can be for a lot of gout sufferers. I’m not sure if they would be inflammatory for you since gout is a pretty crazy disease, but you can only figure out by doing elimination trials…I did that for years to figure out what were the issues. I do know that he actually thrives well by eating lots of potatoes, so they definitely are healing for him and not inflammatory. It is just so varied for everybody. I definitely believe 100% in the plant-based diet but even plants not all of us can eat. My husband has never been healthier since going vegan, but there are still a few plant-based foods that trigger gout….Lentils, cauliflower, okra, mushrooms, too much yeast, absolutely NO alcohol, soy, sodas, artificial sweeteners, caffeine…to name a few. All of those cause a gout flareup for him so I do not use them. I will cook lentils for myself because I love them. I don’t ever use soy products except soy sauce but I’ve had to remove that as well for him because he was having pain the day after I would feed him something (Asian dish) with soy sauce in it…so another thing to remove. Hang in there!! You might try eating more foods that are known to reduce inflammation too, like ginger, tumeric, cinnamon, pineapple, cherries, blueberries and apples. All great for inflammation and my husband can eat all of those.
Thanks so much for the reply & suggestions Brandi! Yes it can be so tough, I’m just trying to hang in there and figure it all out! 😘
Kathy
@notjustsmoothies
Another awesome delicious recipe we all loved these Fluffy Vegan Spelt Blueberry Pancakes ! Wonderful work Brandi 👍😘
I’m so happy to hear that, thank you so much Mimi!
Finally I’ve found the best spelt flour pancakes ever ! Just made these for breakfast they are great. I used soy milk because I didnt have any coconut milk and thwy turned out great. These will be my go to pancakes from now on 🙂
Yay!! So awesome to hear that Audrey, thank you so much for the wonderful feedback!!
I’ve made these twice without blueberries and substituted cornflour for potato starch (don’t have any yet). I love them – I have them with fresh strawberries and maple syrup or a dark chocolate square melted on top (no nutella).
I used to make oat pancakes but these are better and vegan!
Will try them with potato starch when I get some.
Thank you for the recipe!
Forgot to add- I also used soy milk with a teaspoon of oil to replace coconut milk.
Wonderful Jade!! So glad you loved these!
Hi Brandi, would I be able to sub whole wheat flour instead of spelt or would it change the whole recipe?
Thank you so much we love your recipes!
Hi Brenda! Unfortunately, spelt and whole wheat are pretty different as whole wheat has a much higher gluten content than spelt, therefore making the pancakes much more dense and tough. Spelt has a wonderful soft quality to baked goods and pancakes because of it’s low gluten amount. You could try subbing whole wheat pastry flour instead and that may work, although you might need a tiny amount of extra milk.
I don’t have a pancake griddle and made these in a small, non-stick pan, so mine were ugly. But wow, did they ever taste good! I subbed brown rice flour to make them gluten free and since I’m diabetic, I also subbed Walden Farms sugar free pancake syrup. It worked just great, thanks for the terrific recipe!
That’s so wonderful to hear Tom! So glad you loved them! Taste is most important, haha!
Hi Tom, did you substitute 1 for 1
The best pancakes I ever had!
Thank you Shirel! So glad to hear!
Hi, I enjoy your blog and I am looking forward to making these. Can they be frozen and then thawed in the toaster oven or microwave for a quick breakfast? Thanks in advance.
Hi Stacey! Thank you! I haven’t personally froze them, but I think that should work fine!
Are their any subs for potato starch?
*there…. I know grammar. Just tired eyes right now and an aggressive autocorrect 🙂