Vegan Blueberry Pancakes Recipe - 1859 Oregon's Magazine

Jam On Hawthorne

Portland | jamonhawthorne.com

These vegan blueberry pancakes make for a perfect fluffy, healthy, breakfast for any occasion. They are delicious with any topping, (nuts, nut butter, berries, granola) but we recommend natural maple syrup. Rise and shine!

photo by Terry Manier

Vegan Blueberry Pancakes

2 cups Bob’s Red Mill spelt flour
2 cups rolled oats
1 teaspoon baking power
1 teaspoon baking soda
1 teaspoon salt
1/3 cup brown sugar
1/3 cup powdered sugar
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 teaspoon cinnamon
1/8 teaspoon ground clove
2 cups Dragonfly Chai Spicy Black Tea flavor (or other prepared chai)
1 cup apple cider
¼ cup canola oil
1 cup fresh blueberries

Mix all dry ingredients in a large bowl and stir until combined. Add the chai and cider and whisk until no dry pockets of ingredients remain. Add oil and whisk thoroughly. Let sit 10 minutes. Heat a griddle or non-stick pan to medium heat. Pour ¼ cup of batter onto the griddle or pan, then top with blueberries. After about 4 minutes (when edges begin to set), carefully flip. Cook on other side until done. Check results with a spatula (these are thick pancakes, so they take a while to cook). Your vegan blueberry pancakes are delicious on their own or with maple syrup.

Did you find this recipe irresistible? We think your tastebuds would love this one, too!