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Blueberry Vegan Pancakes

Blueberry vegan pancakes are perfect for first thing in the morning! They're so easy quick and easy to make in your blender and they're light, fluffy and healthy too.
Course Breakfast
Cuisine American
Keyword cashew cheesecake, raw blueberry cake, raw cheesecake, vegan cheesecake
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories 483kcal


  • 1 cup plant-based milk
  • 1 teaspoon apple cider vinegar
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • salt to taste
  • ½ banana
  • 2 teaspoons baking powder
  • 1 ¼ cup wholewheat flour


  • Add all of the ingredients to your blender and blend until the pancake batter is smooth.
  • Heat some coconut oil a non-stick frying pan over high heat and allow the pan to become hot before pouring in a ½ cup of pancake batter. To get perfectly round pancakes, instead of pouring the batter in a circular motion, pour the batter about 30 cm (12 in.) above the pan. This way the batter spreads in a perfect circle.
  • Once bubbles have formed on the top of the pancake (as you see in the video) it's time to flip! (Just don't try to flip them in the air, unless you're a seasoned professional!)
  • Fry the panacke for a minute or two on the other side and it should have a gorgeous golden hue.
  • Make the remaining pancakes and serve with your topping of choice. You can go with a healthy option of fruits with cashew cream and maple syrup or indulge in some fresh blueberries and decadent chocolate melted over the stack. Enjoy!


Calories: 483kcal | Carbohydrates: 100g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Sodium: 68mg | Potassium: 850mg | Fiber: 3g | Sugar: 31g | Vitamin A: 465IU | Vitamin C: 11.1mg | Calcium: 394mg | Iron: 4.5mg