LIGHT & FLUFFY BLUEBERRY PANCAKES

Today is a rainy day, and it’s a perfect day for light and fluffy blueberry pancakes. Well, any day, it’s good for a pancake, isn’t it 😁? These were made with whole wheat flour and wholesome ingredients, making them healthy, with the right sweetness and great flavor.

My family loves having breakfast on weekends with homemade pancakes. The smell in the house is so inviting!

I hope you like the recipe. It’s easy and quick and so yummy! I included some substitutions for some ingredients in case you don’t have or like them. Let me know in the comments if you made them!

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RECIPE AND INSTRUCTIONS

LIGHT & FLUFFY BLUEBERRY PANCAKES

Ready for light and fluffy blueberry pancakes? These are made with whole wheat flour and wholesome ingredients—a healthy sweet treat.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Batter resting time 10 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine American, Vegan

Servings 6 medium/big pancakes

Ingredients

  

• 1 1/2 cups whole wheat pastry flour *see substitution options in the notes
• 1 tbsp baking powder
• 3/4 tsp salt
• 2 tbsp date sugar **see substitution options in the notes
• 1 1/4 cups unsweetened cashew milk or other plant-based milk
• 3 tbsp aquafaba
• 2 tbsp applesauce
• 1 tsp vanilla extract
• 1 cup blueberries Fresh
• 2 tbsp lemon zest

Instructions

 

• Combine the dry ingredients in a bowl. Sift of whisk them to avoid clumps. Set aside.
• In a separate bowl, mix the cashew milk, aquafaba, applesauce, and vanilla extract.
• Pour the wet ingredients into the dry ingredients, and mix them until the pancake batter consistency (don’t overmix). Let the batter rest for at least 10 minutes, and then add the lemon zest and gently fold the blueberries.
• Heat a non-stick skillet over medium-low heat (you can use a little bit of cooking spray if needed).
• Scoop up the batter (about 1/4 cup) and drop it into the skillet, forming small-medium-sized pancakes. Flip them when you see the edges well-formed and dry or some bubbles forming on top. Cook the other side until the pancake is golden brown. Repeat these steps with the rest of the preparation.
• Serve them with toppings of your choice, and enjoy your breakfast!

Notes

*Substitutions for the flour:

– 1 ½ cups white whole wheat flour.

– 1 ½ cups Oat Flour.

– 1 ½ cups spelt flour.

– 1 ½ cups whole wheat flour (results might be denser).

– ¾ cup cake flour and ¾ cup whole wheat flour.

– Or 1 ½ cups all-purpose flour (but it won’t be whole wheat any longer).

** Date sugar can be substituted for coconut sugar or maple syrup, or sweetener of your choice). You can also skip the sugar entirely.

WAYS TO ENJOY THESE BLUEBERRY PANCAKES

Serve warm with fresh Blueberries or Strawberries, with Blueberry Jam on top, or maple or Date Syrup.

You can keep them warm while cooking them, putting the ones in a 200-degree F (93 C) oven until all the pancakes are ready.