Vegan Blueberry Cheesecake Pancakes
These vegan blueberry cheesecake pancakes are healthy, dairy-free, low sugar, high in protein, and absolutely delicious. They are the perfect fluffy treat for a weekend breakfast or brunch, and are great shared with your friends and loved ones.
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Vegan Blueberry Cheesecake Pancakes
Good morning friends! Today, I am sharing a super delicious pancake recipe. I know that I’ve been going a little pancake and waffle crazy lately on the blog, but I can’t help it. Pancakes are one of my favorite food groups…and peanut butter 🙂 . And the recipe that I made this morning was far too yummy to not share.
Pancakes might just be the way to my heart. Combine them with one of my favorite fruits of all time, and you end up with blueberry pancakes.
For some reason, I actually like fruit filled pancakes far better than chocolate pancakes. I enjoy chocolate by itself, and I do like chocolate chip pancakes. But, if I had to choose between chocolate chip and blueberry pancakes, I’d choose blueberry every single time.
Call me crazy, but that’s just what I like. So, let’s dive into the ingredients we are going to be using in this incredibly delicious pancake recipe. Luckily, it is not too complex.
Vegan Blueberry Cheesecake Pancakes – Ingredients
- Whole Wheat Flour – Yes, I use whole wheat flour in my pancakes often in order to make them as nutrient dense as possible. For this recipe, I used Bob’s whole wheat pastry flour. I like the pastry flour as opposed to just the regular whole wheat flour for pancakes because it makes the pancakes less dense.
- Vanilla Protein Powder – I used the vegan Orgain vanilla protein powder. It is one of the best I have found in terms of flavor and ingredients. I like using protein powder to easily give my pancakes a protein boost, and because it adds flavor.
- Imitation Butter – Now, correct me if I’m wrong, but from what I’ve researched, this is vegan (at least certain brands are). But, you can omit it if you’d like. I just think it gives the pancakes that extra rich flavor.
I am vegan, but just about anything you buy at the grocery store says something like “processed in a facility that uses milk” or “may contain milk”. As long as the ingredients on the labels themselves are vegan, I’ll eat it. I know some people are stricter about this, but I just do the best I can. I try to help the animals and environment as much as possible.
- Sweetener – I used stevia, but of course you can use a bit of sugar or any other sweetener you’d like. I will say, I haven’t tried this recipe with liquid sweetener, such as maple syrup, so I don’t know how that would affect the batter.
- Baking Powder, Salt, + Water – These are self explanatory, so we don’t need to really get into details. I will say, add the water slowly. If you use a different flour, you may need a bit more or less water than I used, so just be cautious of that. You don’t want to make your pancakes way too runny. That would not taste good.
- Nut Milk – This will supply the rest of the liquid to your pancake batter, and add some creaminess. I used cashew milk, but another nut milk will also work. Just use whatever non-dairy milk you have on hand.
- Coconut Oil + Pure Vanilla Extract – The coconut oil will add some fat to keep you satisfied long after you’re done chowing down on this fresh stack of pancakes. The vanilla extract adds that extra flavor and yum factor. It is one of those things that seems insignificant, but really amplifies the flavor.
- Blueberries + Vegan Cream Cheese – Yep, you actually can buy non-dairy cream cheese at pretty much any grocery store. After all, you can’t have cheesecake without the cream cheese.
And, you can’t have blueberry pancakes without the…you guessed it – blueberries! I prefer fresh, big, juicy blueberries that are super sweet. But then again, who doesn’t? Once you have all of these ingredients, you are all set, and ready to whip up these awesome pancakes.
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Blueberry Cheesecake Pancakes
Ingredients
- 1/2 cup whole wheat flour
- 2/3 scoop vanilla protein powder (1 scoop = 19 grams, I use Orgain protein powder)
- a few drops imitation butter (vegan!)
- 2 tsp stevia
- 1/2 tsp baking powder
- 1 pinch of salt
- 2/3 cup cashew milk
- 3 tbsp water
- 1 tbsp coconut oil
- 1/2 tsp vanilla extract
- 1/2 cup blueberries
- 1 tsp vegan cream cheese
Instructions
- Mix all dry ingredients together, then add wet ingredients. Sir until evenly combined, then add in the blueberries.
- Heat a pan, then pour dollops of batter on, one at a time, flipping when bubbles form, about 1-2 minutes. Repeat until all batter has been used up.
- Serve hot with any desired toppings and a nice cold glass of cashew milk.
Notes
Note: If you don’t have cashew milk, don’t worry. You can sub any other nut milk. I just find cashew milk to be a bit creamier than others such as almond milk. Unsweetened vanilla nut milk is one of my favorites to use in baking recipes!
That completes this recipe, and I hope you guys enjoy!
Sending happiness & light your way!
-Alyssa 🙂
