Go Back
+ servings
Print Recipe
4.80 from 5 votes

Baked Blueberry Pancake (vegan)

Easy and FLUFFY baked vegan blueberry pancake. You only need one bowl, an oven-safe tray and the simpliest pantry ingredients.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Cuisine: American, Vegan
Servings: 6
Author: Anthea

Ingredients

Pancake

  • 2 ½ cups (310g) whole wheat flour, spelt flour or all-purpose plain flour
  • ¼ cup (40g) granulated sugar, or coconut sugar
  • 1 tablespoon (8g) baking powder
  • Pinch of salt, ground cinnamon and vanilla, optional to taste
  • 1 ½ cups (375g) dairy-free milk
  • 3 tablespoons (45g) neutral flavored oil
  • 1 cup (150g) frozen or fresh blueberries

Toppings

  • 1 cup (150g) fresh blueberries
  • coconut yogurt, optional to serve

Instructions

  • Preheat the oven to 180°C (350°F).
  • Add all the dry ingredients to a mixing bowl and mix until there are no lumps. Add all the milk and oil then mix until smooth and combined. The batter should be thick but pourable (like a typical pancake batter). Fold in 1 punnet of blueberries.
  • Pour the pancake batter into a well-seasoned cast iron pan (mine was 28 cm / 11 inches wide) or oven-safe casserole dish.
  • Bake the pancake for 20 minutes or until a skewer can be inserted into the middle and it comes out clean.
  • Top the pancake with coconut yoghurt and remaining blueberries. Serve immediately!

Nutrition

Calories: 322kcal | Carbohydrates: 55g | Protein: 6g | Fat: 9g | Sodium: 206mg | Potassium: 109mg | Fiber: 2g | Sugar: 13g | Vitamin A: 44IU | Vitamin C: 2.5mg | Calcium: 210mg | Iron: 3mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!