Vegan Protein Pancakes with Blueberry Chia Jam
Fluffy vegan pancakes made with quinoa flour, ground flaxseeds, and plant-based milk, topped with homemade blueberry chia jam and coconut yogurt. Layered with toasted nuts, hemp seeds, and fresh berries for a protein-rich breakfast that's naturally sweetened with maple syrup.
Ingredients
- 2 tbsp ground flaxseeds
- ⅝ oz ground almonds
- 1 ¼ cups soya milkalmond milk1:1vegandairy-freedairy-free
maintains protein
- 1 ¾ cups quinoa flourbuckwheat flour1:1gluten-freeveganadds gluten
similar protein and texture
- 1 medium banana, mashed
- 2 tbsp maple syrup
- coconut oil, for frying
- 7 oz blueberries, mashed
- 2 tbsp chia seeds
- 1 tbsp maple syrup, to taste(optional)
- 2 tsp lemon juice
- ⅓ cups coconut yogurt or Greek yogurt
- 1 tbsp pistachio nuts or pumpkin seeds, chopped, toasted if desired(optional)walnuts1:1vegantree nuts
different flavor
- 2 tsp hulled hemp seeds
- mixed berries(optional)
Instructions
- 1
Stir ground flaxseeds with water in a small bowl and set aside to soak.
- 2
Mash blueberries with a fork in a pan, place over low-medium heat until syrupy and bubbling.
- 3
Remove from heat and stir in chia seeds, maple syrup, and lemon juice. Cool slightly and transfer to a serving jar.
- 4
Combine ground almonds, soya milk, quinoa flour, mashed banana, maple syrup, and salt in a blender.
- 5
Stir the soaked flaxseeds until thick and gloopy, then add to the blender and blitz until smooth and thick.
- 6
Heat coconut oil in a large frying pan over medium heat.
- 7
Add tablespoon dollops of batter to the pan and cook until edges brown and bubbles form on top.
- 8
Flip when batter turns sandy in color and cook until dark golden brown.
- 9
Set cooked pancakes aside and keep warm while repeating with remaining batter and additional coconut oil.
- 10
Layer pancakes on plates, alternating with spoonfuls of jam and yogurt.
- 11
Top with remaining yogurt, jam, nuts, seeds, and berries.
Tips
Ensure flaxseeds soak to the correct gloopy consistency before blending for proper pancake texture.
Cook pancakes on medium heat to prevent burning while achieving golden color.
Make the blueberry jam first so it has time to cool before assembly.
Good to Know
Leftover blueberry jam keeps in the fridge for up to 1 week. Cooked pancakes can be refrigerated for 3 days or frozen for up to 2 months.
Prepare the blueberry chia jam up to 1 week in advance. Pancake batter can be made up to 4 hours ahead and stored covered in the refrigerator.
Stack warm pancakes on plates, layering with jam and yogurt. Top with nuts, seeds, and mixed berries.
Common Mistakes
Do not skip soaking flaxseeds to avoid dense, gummy pancakes.
Do not cook on high heat to avoid burnt exteriors with raw centers.
Do not overfill the pan to avoid pancakes spreading and cooking unevenly.