Sweet, fluffy, and filling, these freezer-friendly Vegan Blueberry Pancakes topped with coconut whipped cream are an easy and delicious way to start your morning. Gluten-free and ready in just 25 minutes, they’re perfect for a lazy weekend brunch or a special occasion breakfast. These pancakes are sure to be a hit with their delicious flavor and comforting texture, making any morning extra special.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup coconut milk canned, well-stirred
- 1/4 cup water
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/2 cup unsweetened coconut flakes
- Vegan butter or oil for cooking
For the Coconut Whipped Cream:
- 1 can 13.5 oz full-fat coconut milk, chilled overnight
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix coconut milk, water, melted coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the blueberries and coconut flakes gently.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with vegan butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
- Make Coconut Whipped Cream: Scoop the solid part of the chilled coconut milk into a mixing bowl, leaving the liquid behind.
- Add powdered sugar and vanilla extract to the bowl.
- Whip using a hand mixer or stand mixer until creamy and fluffy.
- Serve: Serve the pancakes hot, topped with a generous scoop of coconut whipped cream.
Notes
- Fresh vs. Frozen Blueberries: You can use frozen blueberries if fresh aren't available. Do not thaw them before adding to the batter to avoid discoloration.
- Coconut Milk Consistency: Ensure that the coconut milk is well stirred or blended before measuring to get the correct liquid consistency in the batter.
- Whipping Coconut Cream: Chill the mixing bowl and beaters in the freezer for about 15 minutes before whipping the coconut cream for best results.
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