Vegan Blueberry Pancakes Recipe

Vegan Blueberry Pancakes

There are ways to feel like you are indulging during pregnancy and still be healthy! These Vegan Blueberry Pancakes are a delicious and hearty breakfast treat that are packed with pregnancy essentials like fiber, folate, calcium and protein. 


  • 1 1/3 cups of plain, unsweetened soymilk
  • 1 tablespoon plus 1 teaspoon of fresh lemon juice
  • 2 tablespoons of ground flaxseed
  • ¼ cup of hot water
  • 1 1/3 cups of whole-wheat pastry flour
  • 2/3 cup of cornmeal
  • 2 tablespoons of granulated sugar
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • 2 cups of blueberries 
  • 1 cup of pecans, toasted and coarsely chopped
  • Canola oil


  1. Whisk together soy milk and lemon juice in a large mixing bowl. Let mixture sit for 5-10 minutes to thicken into a buttermilk-like consistency.
  2. Stir ground flaxseed and hot water together in a small bowl. Allow to sit for 5-10 minutes to thicken. 
  3. Add flaxseed mixture and canola oil to the bowl with the buttermilk and whisk to combine.
  4. Whisk together flour, cornmeal, granulated sugar, baking powder and salt in a medium bowl. 
  5. Stir dry ingredients into wet ingredients until combined and fold in blueberries. If batter is too thick, add additional soy milk to thin. 
  6. Heat a cast-iron skillet or nonstick griddle over medium heat. Once pan is hot, brush with a thin layer of oil. Spoon ¼ cup of batter onto the griddle for each pancake. 
  7. Cook for 2 minutes, until batter begins to bubble and the bottoms are golden brown.
  8. Repeat with remaining batter.
  9. Top pancakes with a sprinkle of pecans, any extra blueberries and a dusting of confectioner’s sugar.
  10. Enjoy!

Recipe transcribed from: fit PREGNANCY and baby