Vegan Blueberry Pancakes - 2 Guiding Stars
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These nutritious pancakes are the perfect way to wake up in the morning, but toppings are always the danger. Instead of syrup, try topped with a helping of lightly cooked fruit or plain yogurt sweetened with fruit.


  • 1 Tbsp. flaxseed meal, soaked in 2 Tbsp. water
  • 1 Tbsp. canola oil
  • ½ cup unsweetened almond milk
  • 1 Tbsp. agave nectar
  • ½ tsp. pure vanilla extract
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • pinch salt
  • ½ cup white whole wheat flour
  • ¼ cup blueberries


  1. Preheat a large, non-stick skillet.
  2. Soak flaxseed and water for 5 minutes. Add remaining wet ingredients and whisk to combine.
  3. Add dry ingredients and stir until just combined. Fold in blueberries and let batter rest for 10 minutes if you have the time.
  4. Pour 1/4 cup of the batter onto the skillet. Flip when bubbles appear in the middle and the edges are starting to dry. Cook through and serve hot.
Nutritional analysis per serving: Calories 480; Total Fat 20g (26% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 1235mg (54% DV); Total Carbohydrate 69g (25% DV); Dietary Fiber 9g (32% DV); Total Sugars 18g; Includes 14g Added Sugars (28% DV); Protein 10g; Vitamin D 6% DV; Calcium 50% DV; Iron 20% DV; Potassium 8% DV; Manganese 120% DV; Selenium 70% DV; Phosphorus 60% DV.
Recipe by Guiding Stars at
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