Vegan Blueberry Muffin Pancakes
The fluffiest, most flavorful vegan pancakes I have ever made. The best part? They taste just like a blueberry streusel muffin.
Servings 1 (generous serving)
Ingredients
PANCAKES
- 1 Tbsp flaxseed meal (to make flax egg)*
- 2 ½ Tbsp water (to make flax egg)*
- 1 Tbsp melted vegan butter (we like Earth Balance or Miyoko's)
- 1/2 cup unsweetened almond milk
- 1 Tbsp agave nectar (or maple syrup)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 1/2 tsp pure vanilla extract
- 1/2 cup whole-wheat pastry flour OR unbleached all-purpose*
- 1/4 cup blueberries (fresh or frozen*)
STREUSEL
- 2 Tbsp raw sugar
- 2 1/2 Tbsp unbleached all-purpose flour*
- 1 Tbsp vegan butter
Instructions
- Preheat oven to 350 degrees F (176 C). Prepare streusel by combining sugar and flour in a small mixing bowl and then cutting in vegan butter until well combined. Spread on a baking sheet and bake for 5-7 minutes or until it turns light brown. Remove from oven and set aside. You will have leftover streusel.
- Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stovetop. You want the surface to be hot but not screaming hot - oil shouldn't smoke when it makes contact with the surface. Catch my drift?
- To the same large mixing bowl add flaxseed meal and water and let set for a minute or two. Then add melted vegan butter, agave nectar, baking soda, baking powder, salt, almond milk, vanilla extract and whisk until well combined.
- Next add flour and stir until just combined. Add blueberries next and lightly fold to incorporate. Let better rest for 5-10 minutes.
- Lightly grease your griddle and pour 1/4 cup measurements of the batter onto the griddle. Top with a sprinkle of streusel and flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-2 minutes more on the other side and then top with vegan butter, an additional sprinkle of streusel and a drizzle of maple syrup.
Video
Notes
*If not vegan, you can sub 1 chicken egg in place of 1 Tbsp (7 g) flaxseed meal and 2 ½ Tbsp (37 ml) water.
*This recipe doesn't work very well with gluten-free flour – the pancakes are a bit gummy. If you want to try it, we would recommend using 2 Tbsp extra flour in the pancake batter and 1 Tbsp extra flour in the streusel topping.
*If using frozen blueberries, keep them frozen until ready to use. This will help them keep their shape and prevent the pancakes from turning blue.
*Nutrition information is a rough estimate.
*This recipe doesn't work very well with gluten-free flour – the pancakes are a bit gummy. If you want to try it, we would recommend using 2 Tbsp extra flour in the pancake batter and 1 Tbsp extra flour in the streusel topping.
*If using frozen blueberries, keep them frozen until ready to use. This will help them keep their shape and prevent the pancakes from turning blue.
*Nutrition information is a rough estimate.
Nutrition (1 of 1 servings)
Serving: 1 generous serving Calories: 545 Carbohydrates: 76 g Protein: 10 g Fat: 21 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 6.6 g Sugar: 17 g