Am I the only one who gets hungry an hour or so after eating breakfast? I swear, some days I have to eat 2 meals in order to be full. Do you have a favorite breakfast food? Pancakes are one of my favorite breakfast foods! You can have so much fun making them with a variety fruit fillings and toppings. They’re also super easy to make with kids! Well, after months of experimenting, I’ve finally found a tasty way to enjoy vegan pancakes that will leave your sweet tooth satisfied and belly full!
You won’t feel bad one bit about eating a short stack of these pancakes! They’re loaded with plenty of vitamins, minerals, protein and fiber. They’re also moist, fluffy and absolutely delicious! 
You don’t need any crazy ingredients and they’ll take less than 20 minutes to make! I really love chowing down on these vegan pancakes after a high intensity workout.
If you’re in the mood to make your batch of vegan pancakes from scratch then take a look at this recipe from Oh She Glows .
But if you’re like me and short on time, just use any vegan pancake mix of choice. My favorite plant-based friendly pancake mix is Birchbender’s “Classic Recipe”. It’s dairy free & egg free!
Clean and good for you additional ingredients include:
Rolled Oats: high in fiber and low sodium.
Organic Chia Seeds: healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium.
Flaxseed meal: Helps lower cholesterol, full of omega 3 fatty acids, promote healthy skin & hair, supports digestive health and is anti-inflammatory.
Wild Blueberries (use any preferred fruit filling): Blueberries are a very good source of vitamin K, vitamin C and manganese. Blueberries are also a good source of fiber and copper. Wild Blueberries are especially rich in anthocyanin, a flavonoid with extremely potent antioxidant capacity!
Now that we’ve got that out the way let’s get down to business! Since I didn’t make this batch of vegan pancakes from scratch there’s really no need for crazy measuring. You can add as little or as much of the ingredients as you’d like! I’ve substituted wild blueberries for vegan chocolate chips, banana, vanilla and cinnamon. All variations came out with great tasting results!
What made these vegan pancakes even more irresistible was topping them with blueberry hemp granola and banana. You’ll find that these pancakes are sweet enough so there won’t be a huge need for syrup. If you’re looking for a syrup that isn’t as sweet as most try coconut palm syrup. I added a drizzle of this low glycemic syrup and fell in love! You can also try almond or cashew butter as a substitute to syrup 🙂 
Let me know if you end up trying this recipe! Comment below or tag me on Instagram under #HH2TEats! May your plates be emptied and your bellies be full. 🙂
Healthy Hair To Toe <3
- 1/2 cup rolled oats (grind through food processor or blender)
- 2 tbsp blueberries I used frozen wild blueberries from Whole Foods. They're tiny and blend very well with pancakes and desserts
- 1/4 cup organic chia seeds - I used a handful but any amount is fine!
- 2 tsp cinnamon
- 1 tsp vanilla extract alcohol free.
- 1 cup granola I used Purely Elizabeth Blueberry Hemp Granola
- Add blueberries, chia seeds and rolled oats to prepared batter. Blend well. Then mix in cinnamon and vanilla. Cook as you would traditional pancakes. Top with granola and drizzle with coconut palm syrup or syrup or choice
