Jessica in the Kitchen · by Jessica Hylton★ 5.0 (8)
Easy Vegan Blueberry Pancakes
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 7%
CARBS 23G66% OF CAL
2G FIBER18G OTHER4G TOTAL SUGAR
FAT 4G26% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy blueberry pancakes with cinnamon and maple syrup, made with a vegan butter option. Freezer-friendly and perfect for make-ahead breakfasts that satisfy everyone.
mainamericanbaked goodeggs🍳 skilletgluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ¼ cups unsweetened nut milk + two teaspoons lemon juice or apple cider vinegar
- 1 ¼ cups (185g) gluten-free baking flour ((I use Bob's Red Mill))
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon ((optional))
- 1 flax egg ((1 tbsp flax meal + 3 tbsps water, stirred together and in fridge for 15 minutes until gooey))
- 1 tablespoon maple syrup
- 1 cup blueberries, fresh or frozen ((if frozen, don’t let them thaw))
- coconut oil or vegan butter, for the griddle/pan
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 7%
CARBS 23G66% OF CAL
2G FIBER18G OTHER4G TOTAL SUGAR
FAT 4G26% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 28mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 73mg
- Calcium
- 15mg
- Iron
- 0.56mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 28MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.