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Light & fluffy pancakes, with juicy blueberries within and without. Perfect for a lazy Sunday brunch!


Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Blueberry Pancakes (plant-based & oil-free) – serves 2-3, easily augmented for bigger crowds


These fluffy wonders have become staple Sunday morning indulgence in my home. But no worries, as they are very low in fat and high in deliciousness! These are a blend of spelt and chickpea flour, but if you want entirely gluten-free, you can use all chickpea or blend it with brown rice flour, buckwheat flour, or oat flour etc., depending on your taste preferences.


Ingredients Serves 3-4 Prep time 15 minutes Cooking time: 20 minutes


1 cup chickpea flour

1 cup whole spelt flour

1 tbsp. non-aluminum baking powder

pinch of salt

1 ½ tbsp. maple syrup

1 ½ tbsp. molasses or date molasses

1 cup almond milk

½ cup water

¾ cup fresh or frozen blueberries

1 tsp. Ceylon cinnamon

dusting of freshly grated nutmeg

2 tsp. vanilla extract



Preheat non-stick fry pan on moderately low flame.

Combine all dry ingredients in large bowl & blend well.

Combine all wet ingredients in a smaller bowl.

Pour wet into dry ingredients and gently mix. Allow batter to rest for 10 minutes to thicken.

Using a 1/3 cup measure, ladle batter onto skillet, allow borders to solidify and flip. Raise or lower flame a bit to achieve a golden brown surfaces. Cook an additional few minutes and remove to a heated plate in a low oven to keep warm.


Hint: A thicker batter will produce a fluffier pancake that rises higher. Make sure these cook a bit longer, over a slightly lower flame. Personally, I love these, but if you prefer thinner pancakes, thin with a bit more plant milk or water.



Serve with fresh or frozen blueberries, heated gently in the microwave or on the stove top until they begin to release their juices. Heat some maple syrup for a light drizzle on top too.



Blueberry pancakes