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–+ servings

Baked Blueberry Pancake (vegan)

Print Recipe
Easy and FLUFFY baked vegan blueberry pancake. You only need one bowl, an oven-safe tray and the simpliest pantry ingredients.
Course Breakfast, Dessert
Cuisine American, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 322
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