Old Fashioned Vegan Blueberry Pancakes


My new obsession. I seriously can not get enough of these pancakes!

They are: “buttery”, Soft and moist in the center, Light and crispy on the edges, with a really great hint of flavor from the coconut oil, and a sweet burst from the blueberries.

Blueberry pancakes

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.


1 cup unbleached all purpose flour

1/2 cup spelt flour

3 1/2 Tsp baking powder

1 Tsp salt

1 Tbsp organic pure cane sugar

3 Tbsp coconut oil

1/4 cup apple sauce

1 1/2 cup almond milk (or sub soy or rice milk)

1 cup fresh blueberries


If cooking on griddle preheat to 300°F (or cook on medium heat on stove top with skillet).

In a bowl mix all purpose flour, spelt flour, baking powder, salt, and sugar together. Add coconut oil, apple sauce, and non dairy milk to flour mixture and mix well, then fold in blueberries.

Melt a small pat of non dairy butter (per pancake) in  pan or griddle. Pour roughly 1/2 cup of pancake batter on top of melted vegan butter *this will give the pancakes crispy “buttery” edges*.

Cook for 2-3 minutes on each side or until cooked thoroughly.

Top with maple syrup and enjoy! 

Makes: 6


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