Vegan Blueberry Muffin Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan blueberry muffin pancakes are fluffy pancakes bursting with blueberries and topped with a streusel that tastes like a blueberry muffin. A delicious plant-based breakfast that feels indulgent.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 Tbsp flaxseed meal ((to make flax egg)*)
- 2 ½ Tbsp water ((to make flax egg)*)
- 1 Tbsp melted vegan butter ((we like Earth Balance or Miyoko's))
- 1/2 cup unsweetened almond milk
- 1 Tbsp agave nectar ((or maple syrup))
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 1/2 tsp pure vanilla extract
- 1/2 cup whole-wheat pastry flour OR unbleached all-purpose*
- 1/4 cup blueberries ((fresh or frozen*))
- 2 Tbsp raw sugar
- 2 1/2 Tbsp unbleached all-purpose flour*
- 1 Tbsp vegan butter
At a glance
PER SERVING · TIME 25M
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
- 5m
- Sodium
- 995mg
- Total sugar
- 42g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 464mg
- Calcium
- 232mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 995MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.