These vegan blueberry muffin pancakes deliver fluffy, tender stacks that taste like blueberry streusel muffins, made entirely without dairy or eggs using a flax egg binder and whole-wheat pastry flour.
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Preheat oven to 350 degrees F (176 C). Prepare streusel by combining sugar and flour in a small mixing bowl and then cutting in vegan butter until well combined. Spread on a baking sheet and bake for 5-7 minutes or until it turns light brown. Remove from oven and set aside. You will have leftover streusel.
Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stovetop. You want the surface to be hot but not screaming hot - oil shouldn't smoke when it makes contact with the surface. Catch my drift?
To the same large mixing bowl add flaxseed meal and water and let set for a minute or two. Then add melted vegan butter, agave nectar, baking soda, baking powder, salt, almond milk, vanilla extract and whisk until well combined.
Next add flour and stir until just combined. Add blueberries next and lightly fold to incorporate. Let better rest for 5-10 minutes.
Lightly grease your griddle and pour 1/4 cup measurements of the batter onto the griddle. Top with a sprinkle of streusel and flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-2 minutes more on the other side and then top with vegan butter, an additional sprinkle of streusel and a drizzle of maple syrup.
Refrigerate cooked pancakes in an airtight container up to 3 days; reheat in a toaster or skillet over low heat. Unbaked batter keeps refrigerated up to 2 hours.
Yes. Unbleached all-purpose flour works as a 1:1 swap and will produce slightly lighter, less nutty pancakes.
Use 1 tablespoon ground chia seeds mixed with 2½ tablespoons water, or 3 tablespoons aquafaba (chickpea liquid) as a 1:1 replacement.
Fold ½ to ¾ cup fresh or frozen blueberries into the batter just before cooking. If using frozen, do not thaw to prevent color bleeding.
Mix the flax egg and wet ingredients up to 1 hour ahead, then fold in dry ingredients just before cooking to preserve fluffiness.
Earth Balance and Miyoko's are recommended for richness and melting quality, but any plant-based butter with similar fat content works.
