Vegan Whole Wheat Blueberry Applesauce Pancakes
Prep Time
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Get the nutritional benefits of blueberries in a tasty form even the kidlets will love. Top with sliced bananas, maple syrup, or more blueberries.
Created by:
Recipe Type: Breakfasts
Cuisine: Vegan
Number Servings: 8
What You Need
  • 1 6-oz carton of fresh blueberries, washed and drained throughly
  • 1-1/2 cups almond milk
  • 1 Tablespoon grapeseed oil
  • 2 teaspoons Bragg's apple cider vinegar
  • ¼ cup organic unsweetened apple sauce
  • ½ tsp. pure vanilla extract
  • 1-1/2 cups whole wheat flour (white)
  • 2 teaspoons baking powder
  • ¼ tsp Himalayan pink salt
  • 1 Tablespoon Earth Balance buttery spread (original)
How to Do It
  1. In small mixing bowl put dry ingredients (salt, baking powder and flour).
  2. In a large mixing bowl, whisk together the milk, vinegar, vanilla and apple sauce.
  3. Add flour mixture to wet ingredients and blend until incorporated well. Stir in blueberries.
  4. Mixture should be somewhat thick, but if its TOO thick, add another tablespoon or so of applesauce.
  5. Heat a heavy non-stick skillet over med-low heat. Lightly coat the pan with a teaspoon of the non-dairy butter spread.
  6. Scoop out one-third cup of batter into the pan for each pancake. (I spread batter around with back of spoon to spread it out and make the pancake thinner but bigger in circumference so it cooks faster).
  7. Cook on first side until bubbles in center of pancake burst, then flip. Cook on second side until pancake turns golden brown.
  8. Serve topped with fresh fruit and/or organic 100% maple syrup.
Recipe by Blacks Going Vegan! at