Vegan Cornmeal Blueberry Pancakes
Prep time
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Vegan/allergy friendly pancakes with fresh or frozen blueberries for a tasty breakfast!
Recipe type: Breakfast
Cuisine: American
Serves: 4
  • 1 cup cornmeal
  • 1¼ cup whole wheat flour
  • 1 tsp salt
  • ¼ cup applesauce or prepared egg replacer (or 1 egg if not an issue)
  • ¼ cup oil
  • ¼ cup brown sugar (or honey, just reduce some of the liquid)
  • 2 cups water (or replace up to half with dairy free milk)
  • 2 tsp baking powder
  • Approx. 1 cup fresh or thawed blueberries
  1. Mix all ingredients together, except for baking powder and blueberries.
  2. Add baking powder and allow to sit for about three minutes, or until the batter starts to show bubbles.
  3. Ladle out in ¼ cup portions onto a hot griddle and add blueberries to pre-poured cakes.
  4. Wait until bubbles form on the top of the pancakes and then flip and cook until done.
  5. Serve piping hot with maple syrup or fruit on top.
This makes 15 pancakes, if measured at ¼ of pancake batter.

You also may substitute any other fruit in this pancake, so long as it is cut into approximately blueberry sized pieces, and is precooked if it is hard like an apple.
Recipe by The Essential Family at