Vegan Blueberry Pancakes with Chia Berry Spread

I have officially found my go-to pancake recipe. We love making pancakes for a family breakfast on the weekends and I have tried and loved many different varieties. However, this fluffy stack takes the cake. They are just so effortless. No vigorous mixing, no worry of uncooked centers, and no guilt. Made with whole grains and no added sugars, this plant-based breakfast fuels us with just the right amount of nutrition to fuel your day. Feel free to swap the blueberries for anything else your pancake-loving heart desires. Fresh or frozen fruit, chocolate chips, coconut, and the list goes on.

My toddler also loves these, which makes it the ultimate no-brainer weekend family recipe. To limit her amount of sugars, I opt for serving these up with all-natural nut butters and hemp hearts or coconut oil and a tiny bit of iron-rich blackstrap molasses. My homemade chia berry spread is also always a hit and made with no added sugars (recipe below). However you decide to make them, I hope they become a family staple like they have become for us.

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Vegan Blueberry Pancakes

*Makes 8 medium pancakes

INGREDIENTS

¾ cup spelt flour
½ cup whole rolled oats (not instant)
2 Tsp. baking powder
1 Tsp. cinnamon
½ Tsp. sea salt
1 ¼ cup water or milk alternative
1 Tbsp. melted coconut oil (avocado or olive oil will also work)
1 Tsp. pure vanilla extract
¾ cup fresh or frozen blueberries

DIRECTIONS

1. In a large bowl, sift together the spelt flour, oats, baking powder, cinnamon, and sea salt.

2. Once sifted, add in the water or milk, oil of choice, and vanilla and gently mix together just until all the ingredients are combined.

3. Fold in the blueberries.

4. For fluffy pancakes, let the batter sit for at least 2 minutes. This ensures that the ingredients set nicely and the oats absorb the liquid.
5. While the batter sits, preheat your oven to the lowest temperature. This is to keep the cooked pancakes nice and warm while you continue cooking the rest of the batter. Also heat your skillet/s on a medium heat.

6. Once the batter is looking thick and beautiful, lightly spray or coat the skillet/s with some coconut oil and pour the batter on using ¼ cup measurements. Cook for a couple of minutes until the batter starts to bubble and the edges are browned. Flip and cook the opposite side for another couple of minutes.

7. Garnish, serve, and enjoy!

*These pancakes also freeze well so making a double or triple batch is never a bad idea.

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Great for using as jam, in oatmeal or yogurt bowls, or as a topping for pancakes, crepes, and French toast. It’s also fabulous with some ice cream or as a topping for desserts like angel food cakes or cheesecakes.

Homemade Chia Berry Spread

*Makes ~1 cup serving

INGREDIENTS

1 cup frozen berries of your choice
1 Tbsp. water
1 Tbsp. chia seeds

Optional: 4 drops of liquid stevia or ½ packet of powdered stevia (or to taste)

DIRECTIONS

1. Soften the fruit in a skillet over medium heat.

2. Once softened, turn the heat off and mash the fruit with a fork. Leave some chunks if you desire.

3. Add the water (use less if you prefer thicker spreads), chia seeds, and stevia and stir together.

4. Remove from heat to let set.

5. Enjoy right away or store in a glass jar in the fridge (use within 7 days)

You might also enjoy these recipes: Fluffy Scrambled Eggs With Asparagus on Toast, Eggplant Toast 6 WaysChocolate Protein Waffles, and Paleo Blueberry Muffins


CHANTAL URBINA is a registered Massage Therapist and Culinary Nutrition Expert. She is passionate about living a life full of health, love, and happiness and that all three start with our diet. “Nature’s healing properties will never cease to amaze me and it inspires me day after day to create and share recipes made with only real whole foods.”

Connect with Chantal // www.nutty4nutrition.com, Instagram, and Facebook.

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