Vegan Blueberry Pancakes

Welcome to pancake heaven where everything is oh so fluffy! These Blueberry Vegan Pancakes are so delicious that I not only make them on the weekend but also find the time during the week to whip them up for a super yummy breakfast.

There are so many reasons to love these pancakes but mostly because they’re full of juicy blueberries, soft, rich, banana infused, and simply perfect. I think the blueberries make them a little bit more special than just your more traditional pancakes but they’re still easy enough to make with only a few basic vegan ingredients.

This pancake recipe uses chia seeds as an egg replacement to make them vegan. Yes, you read that right! These babies are packed with chia, the ultimate superfood. They’re full of omega-3s, fiber, protein, vitamins, minerals and antioxidants. Chia seeds work really well to bind all the ingredients and create the perfect pancake mixture that doesn’t stick to the pan, it’s rich yet fluffy.

You can top them with your favourite berries, bananas, chopped nuts or seeds and of course loads of maple syrup for the ultimate pancake experience. I’ve added ground sesame seeds on top of mine for an extra dose of healthy fats, fibre, lignans (polyphenols found in plants) and vitamins, specially vitamin E (hello healthy skin).

Total time: 25 minutes | Servings: makes 8 pancakes

Ingredients:
2 tbsp chia seeds + 4 tbsp water
1 ripe banana
1 cup plant based milk
1 cup all-purpose unbleached flour (you can also use whole wheat flour)
1 tbsp agave or maple syrup
1/2 cup heaping full of fresh or frozen blueberries
1 tsp baking powder
1 tsp baking soda
Pinch of salt
Few drops of pure vanilla extract
1 tbsp avocado, olive or melted coconut oil + more oil for frying
Optional toppings - berries, maple syrup, nut butter, cacao nibs, nuts and seeds

Instructions:
1. Mix chia seeds with water and set aside to thicken.

2. In a mixing bowl mash banana until smooth, then add milk, maple syrup, vanilla extract, oil and chia seeds and mix well.

3. To the mixture add flour, baking soda, baking powder and a pinch of salt and mix well. Then gently fold in the blueberries.

4. Preheat a large frying pan to medium high heat and add a splash of oil of your choice. Once the oil is hot add a small ladle of pancake mixture to the pan ( I can fit 3 pancakes onto my pan at the same time). Cook until the surface of the pancakes have some bubbles and you can easily slide a spatula underneath. Carefully flip pancakes and cook until browned on the underside.