Vegan Blueberry Pancakes

These Vegan Blueberry Pancakes are ideal for breakfast as they contain a great source of unsaturated fat from the ground flax seeds, natural sweetness from the mashed banana and they use a combination of fibre rich oats and spelt flour making them easier to digest for breakfast and contain one of your five-a-day!

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Though usually a weekend breakfast treat, pancakes are definitely one of my go-to weekend breakfasts because they require a little extra love and cook time that I just do not have an average working week day where I have to be out the door sharpish by 7.30, so all week I look forward to having my weekend treat of pancakes for breakfast. However, this time I made these pancakes for Shrove Tuesday a.k.a. PANCAKE DAY because it seems this is the day that pancakes are socially acceptable to eat for dinner…not that it has ever stopped me before! Pancakes and Waffles for dinner are totally acceptable and don’t let anyone tell you any differently (hehe). Although, I’m sure many of you would have savoury pancakes and waffles for your evening meal, but not me, I cannot take myself away from the sweet stuff…a sweet pancake batter topped with fresh berries, maple syrup and yogurt… what is better than that?!

Anyway, with pancake day shortly approaching I had to think up what pancakes I wanted to have as there are so many combinations out there that I love, but seeing as I had just bought a hugeee punnet of fresh blueberries on the market for a pound(!) I had to use these beauties up, and what better way than to combine them into my pancake mix which is perfect because they add a splash of purpley-blue colour and we all eat with our eyes right!

These pancakes are good-for-you and easy to prepare using oats and wholegrain flour as the base, they are vegan and dairy-free with the use of flaxmeal and almond milk and they are low in fat with the use of mashed banana and only a tbsp. of coconut oil. To make these pancakes, simply combine all of your wet ingredients really well (I use a processer/blender for this) and then combine your dry ingredients really well and add to your wet mixture, then gently fold in your blueberries until they are combined in the mixture. Let your batter rest for 10 minutes or so, then heat up a non-stick frying pan and a little coconut oil or coconut oil spray and dollop approx. 1tbsp batter into the frying pan and gently shape into a circle with a spatula making sure it’s not too thick as it will rise slightly, then cook for 2-3 minutes until bubbling on the top and then gently flip over to the other side and cook for another 2-3 minutes until browned. Repeat this process until all of your batter is used up which will make approx. 4-5 pancakes. Then serve warm topped with extra fresh berries, maple syrup and a dollop of Greek yogurt.

These pancakes are perfect for breakfast as they use fibre-filled oats keeping you full for longer, wholegrains and naturally sweetened with ripe mashed bananas. These can also be made 1-2 days in advance and kept in an air-tight container to re-heat when you are ready to serve.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Vegan Blueberry Pancakes
Prep time
Cook time
Total time
Serves: Serves 4-5
  • 1 flax egg
  • 1 medium ripe banana, mashed
  • pinch salt
  • ½ tsp vanilla extract
  • 1tbsp coconut oil, melted
  • 3tbsp almond milk
  • 1tsp baking powder
  • ½ cup oats
  • ¼ cup wholemeal or spelt flour
  • 4tbsp blueberries
  1. Combine all the wet ingredients well (this can be done in a blender). Then add the baking powder, oats and the flour and combine well with the wet ingredients.
  2. Gently fold in the blueberries.
  3. Heat a frying pan, add a few sprays of coconut oil spray and dollop a large spoonful of the batter onto the frying pan and gently shape into a circle with a spatula.
  4. Cook on a medium heat for 2-3 minutes until you begin to see bubbles on the top and then gently flip it over to cook for another 2-3 minutes until cooked through and golden.
  5. Repeat until you have used all of the mixture.
  6. Serve warm with extra berries and natural yogurt of choice.

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