baking · breakfast · cooking · Plant Based Diet

Blueberry Citrus Sauce & Baked Vegan Pancakes

Fingers crossed, it may be a good year for my blueberry bushes –


Outside of a few of the 40+ bushes, most have put on good-looking berries. I am really, really hoping it goes smoothly this year! But for now, I pulled out frozen berries from last summer’s harvest. Just a few pounds are all I have left, I am enjoying them slowly!


Baked Vegan Pancakes


  • 1 cup white whole wheat flour
  • 2 Tbsp baking powder
  • 1 Tbsp dark brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/8 tsp fine se salt
  • 1 cup unsweetened non-dairy milk (used almond)
  • 2 Tbsp olive oil or melted coconut oil


Preheat oven to 350°, lightly oil a 24 count mini muffin tin, preferably a slick non-stick.

Whisk the dry ingredients together in a large mixing bowl, add milk and oil, whisk until just moistened.

Drop 1 Tablespoon batter in each muffin cup (a 1 Tablespoon Disher works well).

Bake for 9 to 12 minutes, until golden on top. Let rest for a few minutes, turn over to knock out. Serve with warm blueberry sauce over the top.

Makes 24 mini-pancakes, serving 4.


Blueberry Citrus Sauce


  • 1 pound blueberries, fresh or frozen
  • 3 Tbsp pure maple syrup
  • Pinch fine sea salt
  • 1 cup fresh squeezed orange juice + zest of 1 orange
  • 2 Tbsp corn starch or arrowroot powder


Add blueberries, maple syrup and salt to a medium saucepan. Whisk cornstarch into orange juice, add to berries.

Bring to a boil over high heat, stirring constantly. Reduce heat to medium, cook until thickened.


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