Sometimes when I read food blogs, I feel like they were written by people who wouldn’t know a nine-to-five work schedule if it ran them over with a car. Now, don’t get me wrong, that doesn’t mean I don’t think running a successful blog is a full-time job (see: my last post whining about how I just don’t have the time to put the effort in to make my blog amazing like some of the greats out there), but let’s face it: when you make your own hours and can work in your pyjamas, your breakfast recipes can get a little… time-consuming.

I’m not going to sit here and pretend that my weekday breakfast is anything more complicated than a smoothie, most of which is prepped the night before. Sometimes, if I’m feeling festive, I have some non-dairy yogurt with granola and jam, or some toast, or maybe overnight oats. But let’s face it, I like a lazy man’s breakfast from Monday to Friday.

The good thing about this recipe is it combines the best of both worlds. It’s easy as hell (and you can totally prep the batter mix in bulk for an even easier prep), but there’s a fancy, down-home quality that feels worthy of a weekend breakfast.

Yes, yes, it’s another damn pancake recipe. Anyone who reads my blog regularly (hello!) knows that I love a good pancake recipe, from earthy gluten-free grain pancakes to dense protein pancakes. This is more on the classic side. It was inspired by some blueberry flax cookies my friends served at their game night, which I couldn’t eat because they weren’t vegan. Two of my favourite things: blueberries and flax. And I couldn’t have ’em! No sir, I said!

These are naturally sweet with unsweetened apple sauce, but feel free to sub in something like maple syrup or agave if you’re not a fan of apple sauce.

One-bowl blueberry flax pancakes, serves two


  • Vegan
  • Refined sugar-free
  • Sugar-free
  • Nut-free (depending on milk)
  • Soy-free (depending on milk)
  • Makes six to eight medium pancakes (serves two)
  • Prep time: <10 minutes
  • Cook time: <10 minutes


  • Dry
    • 1 cup whole wheat flour*
    • 2 tsp baking powder
    • 1/4 tsp ground cinnamon
    • 1/4 tsp salt
  • Wet
    • 1 cup unsweetened non-dairy milk
    • 1/3 cup water**
    • 1 tbsp unsweetened applesauce
    • 1 tsp vanilla extract
    • 1 tbsp flax seeds (whole or ground)
    • 1/2 cup blueberries (fresh or frozen)


  1. Combine the dry ingredients in a large mixing bowl and whisk to combine.
  2. Add in the non-dairy milk, vanilla extract and unsweetened applesauce. Whisk to combine.
  3. Gradually add your water until you reach a consistency that you like.
  4. Sprinkle in your flax seeds.
  5. Heat a non-stick pan on medium-low heat. Depending on your pan, you might not need any oil (we did not use any) and you may not need to take it to that high a temperature. However, the key to perfect pancakes is to ensure that the pan is evenly heated through by the time you pour your batter in!
  6. Pour in your batter according to the size of pancakes you want.
  7. When you see the pancakes starting to firm up, add your blueberries in by hand. This is particularly useful if you’re using frozen blueberries — no runny blue mess!
  8. Flip your pancakes when you see a good amount of bubbles appearing on the surface.
  9. When you’re able to slide your flipper underneath the second side, you know it’s ready!
  10. Serve with maple syrup, agave, vegan butter or whatever you like best!

*If you can’t eat gluten, you can use one cup of a GF blend of your choice, but I can’t speak to which grains would make the best pancake mixture, so go at your own pace!

** You may not need exactly this much water, and we always add based on the consistency that we like, so I highly recommend adding the water gradually.