Breakfast & Brunch/ Vegan Recipes

Vegan Blueberry Ginger Pancakes

Ready to start your day with some delicious vegan pancakes?

Not only are these ones sweet and full of flavor due to the mix of coconut milk, ginger and coconut blossom sugar, they also look great with the blueberries inside.

Above all, they are gluten-free, so if you are sensitive to gluten, you can still enjoy them. 

Leave some blueberries at the side to decorate the pancakes. 


Vegan Blueberry Ginger Pancakes

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These delicious blueberry ginger pancakes will make your day! The coconut milk will add a special subtle flavor and make the dough very soft and tasty. You you like, try out with some other fruits as well.


  • For the pancakes
  • 1 cup buckwheat flour
  • 1 can (400 ml) coconut milk
  • 1 tbsp baking powder
  • 1 tbsp coconut blossom sugar
  • 1 pinch of sea salt
  • 2 tsp cinnamon
  • 1 piece of ginger (2×2 cm)
  • 1 cup blueberries
  • Coconut oil/olive oil
  • For topping
  • 1 tbsp maple syrup
  • Blueberries



Mix the buckwheat flour with the coconut milk, baking powder, sugar, salt and cinnamon. Stir well until you have one consistent dough.


Grate the ginger inside, stir again.


Lastly, add the blueberries, mix only a little bit.


Bring a pan to medium heat (7 out of 10), add oil, and add the pancake batter in your preferred size.


Cover with a lid for 4-5 minutes, take lid off and flip around.


Serve with additional blueberries and agave juice (optional).




The lid will help the pancake to get thicker more quickly.

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