Oh my goodness, have you ever tried oven baked blueberry pancakes vegan? They’re an absolute game-changer! Imagine waking up to the warm, inviting aroma of fresh blueberries mingling with fluffy pancakes, all baked to perfection in one dish. The best part? You can whip these up with just a few simple ingredients, and there’s no need to stand over a hot stove flipping pancakes. Just mix, pour, and bake! Trust me, the ease of preparation and the delicious outcome will make this your go-to breakfast recipe. Perfect for lazy weekends or busy mornings alike!
Ingredients List
- 1 cup all-purpose flour
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
How to Prepare Oven Baked Blueberry Pancakes Vegan
Now, let’s dive into the fun part—making these delicious oven baked blueberry pancakes vegan! It’s super simple, and I promise you’ll be amazed at how easy it is. Ready? Let’s go!
Step-by-Step Instructions
- First, preheat your oven to 350°F (175°C). This will ensure your pancakes bake evenly and get that lovely golden color.
- In a medium bowl, mix the almond milk and apple cider vinegar. Let this sit for about 5 minutes. This little trick helps create a buttermilk effect, which is key to fluffiness!
- While that’s resting, grab another bowl and whisk together the flour, baking powder, baking soda, and salt. Make sure everything is well combined so you don’t get any surprises later.
- Now, pour the wet ingredients into the dry ingredients. Mix gently until just combined—don’t overdo it! A few lumps are totally okay.
- Next, fold in those beautiful blueberries with care. You want to keep them whole and juicy, so be gentle!
- Pour the batter into a greased baking dish, spreading it out evenly. This is where the magic happens!
- Pop it in the oven and bake for 25-30 minutes. You’ll know it’s done when it’s golden brown and a toothpick comes out clean.
- Once baked, let it cool for a few minutes before serving. This is the hardest part—trust me, the wait is worth it!
Why You’ll Love This Recipe
- It’s incredibly quick and easy—perfect for busy mornings!
- One-bowl preparation means less cleanup. Yay for that!
- Deliciously fluffy with bursts of juicy blueberries in every bite.
- Vegan-friendly, so everyone can enjoy this delightful breakfast.
- Customizable! Add nuts or different fruits for variety.
- Healthy and satisfying, making it a guilt-free treat.
- Bakes in the oven, so you can focus on other morning tasks while it cooks!
Tips for Success
To make sure your oven baked blueberry pancakes vegan come out perfectly every time, here are some of my favorite tips! First, if you don’t have almond milk, any plant-based milk works just as well—oat or soy are great alternatives. Also, feel free to swap in whole wheat flour for a nuttier flavor and extra fiber. When folding in the blueberries, try dusting them with a bit of flour first to prevent them from sinking to the bottom. And don’t skip letting the batter rest; it helps achieve that fluffy texture we all crave! Lastly, keep an eye on the baking time; ovens can vary, and a quick toothpick test does wonders to avoid overbaking!
Serving Suggestions
Now, let’s talk about how to elevate your oven baked blueberry pancakes vegan to the next level! Start with a drizzle of pure maple syrup for that classic touch—it’s a match made in heaven! If you’re feeling fancy, a dollop of coconut whipped cream adds a delightful creaminess that’s hard to resist. You could also sprinkle on some toasted nuts for a wonderful crunch or fresh fruit slices like bananas or strawberries for a burst of color and flavor. And don’t forget a dusting of powdered sugar for a sweet finish! These pancakes are versatile, so get creative and enjoy every bite!
Storage & Reheating Instructions
Got leftovers? No problem! To store your oven baked blueberry pancakes vegan, simply let them cool completely, then transfer them to an airtight container. They’ll keep beautifully in the fridge for up to 3 days. When you’re ready to enjoy them again, just pop them in the microwave for about 20-30 seconds to warm them up. If you prefer a bit of crispiness, you can also reheat them in a toaster oven for a few minutes until they’re warmed through. Trust me, they’ll taste just as delicious the second time around—if not better!
Nutritional Information
When it comes to the nutritional goodness of these oven baked blueberry pancakes vegan, here’s a general breakdown per serving. Keep in mind that nutrition can vary based on the specific ingredients and brands you use, so take these values as a guide rather than an absolute. Each pancake typically contains about 150 calories, with 3 grams of fat, 27 grams of carbohydrates, and 4 grams of protein. It also includes 5 grams of sugar and 2 grams of fiber. This delightful breakfast is not just tasty but also packed with wholesome goodness!
FAQ Section
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly in this recipe. Just toss them in straight from the freezer, and they’ll add a lovely burst of flavor as they bake.
What can I substitute for almond milk?
Don’t worry if you don’t have almond milk; any plant-based milk like soy, oat, or coconut milk will work just fine. It’ll still keep your pancakes deliciously vegan!
Can I make these pancakes gluten-free?
Yes, you can! Just swap in a gluten-free all-purpose flour blend, and you’ll be good to go. The pancakes will still be fluffy and tasty!
How do I know when they’re done baking?
Keep an eye on them! They’re done when they’re golden brown on top and a toothpick inserted in the center comes out clean. Trust your instincts!
Can I make the batter ahead of time?
While it’s best to bake the batter fresh for optimal fluffiness, you can prepare the dry ingredients ahead of time and mix in the wet ingredients just before baking. This saves time on busy mornings!
For more delicious vegan recipes, check out this breakfast category or explore cake recipes for sweet treats!
For more information on the health benefits of blueberries, you can visit Healthline.
Print
Oven Baked Blueberry Pancakes Vegan: A Simple Delight
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Delicious oven baked blueberry pancakes that are vegan and easy to make.
Ingredients
- 1 cup flour
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond milk and apple cider vinegar. Let it sit for 5 minutes.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Add the wet ingredients to the dry ingredients and mix well.
- Fold in the blueberries gently.
- Pour the batter into a greased baking dish.
- Bake for 25-30 minutes or until golden brown.
- Let cool for a few minutes before serving.
Notes
- Serve with maple syrup or fruit toppings.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: oven baked blueberry pancakes vegan