Vegan Bacon and Blueberry Pancakes (Gluten-Free)
These Vegan Bacon and Blueberry Pancakes are super fluffy and light, bursting with juicy blueberries and made with simple egg-free and dairy-free ingredients. Serve these pancakes with your favourite toppings for a delicious breakfast.
I love making pancakes (especially with Pancake Day around the corner right now) and this one is a little different to my usual. I’ve gone for a typically savoury ingredient – vegan bacon – and made it sweet. This is really common in American foods and diners, and I wanted to see what all the fuss is about. I am not usually one for fake/vegan meats, but this one impressed me. That said, these fluffy pancakes are just as good without it, so you can make these up as a blueberry stack and enjoy as they are.
Why will I love these pancakes?
These pancakes are amazing:
- Really light and fluffy
- American-style with big golden pancakes all stacked high
- Made with everyday ingredients
- Naturally egg-free, dairy-free and meat-free
- Easily gluten-free and nut-free
- With chia seeds for natural protein, fibre and healthy fats
- Topped with gut-friendly coconut yoghurt
- Makes enough for 4 people but can easily be halved or doubled
- They keep well in the fridge
- The pancakes also freeze well
- Bursting with blueberries in every bite
- Topped with crispy delicious sticky umami vegan bacon
- Ideal for veggies and meat-eaters
- Takes 5 minutes to prepare
- Great to make ahead of time
- An impressive breakfast or weekend brunch
- Can be topped with other fruits and toppings
- Drizzled is sticky syrup
If you already love the sound of these pancakes, then skip ahead to the recipe card below. Or, first let’s discuss the recipe card in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card, and see my “shop the recipe” section for my favourite and recommended products.
For the pancakes:
- Self-raising flour: to make the pancakes really fluffy. If make these gluten-free, make sure that your GF flour blend has xanthan gum inside (or add ½ tsp of your own).
- Chia seeds: these act as a natural egg-replacement and help to bind the batter.
- Plant-based milk: I use almond, soya, coconut or oat milk.
- Golden syrup: this recipe was made with Lyle’s Golden Syrup so I have used this syrup throughout the recipe.
- Olive oil: a little inside the batter to make it really smooth and then enough to fry off all of the pancakes.
- Blueberries: for pops of juiciness in every bite.
And for the bacon:
- Vegan bacon rashers: I use the La Via smoked rashers which are by far the best we’ve tried at home and actually smell of smoked bacon. You can try other brands, too.
- Tamari soy sauce: this adds a rich umami flavour and is great when mixed with some olive oil and more syrup to glaze the bacon.
To serve these pancakes, I like to add some thick coconut, or other dairy-free yoghurt, with some extra blueberries and syrup.
Are these gluten-free and nut-free?
These pancakes are easily gluten-free, as long as you use a GF flour blend that contains xanthan gum (or add ½ tsp of your own). Also please check your vegan bacon! And to keep them nut-free, use a nut-free milk (like soya, oat or coconut) and check that your yoghurt does not contain nuts.
How do I make them?
These are ready in a few steps:
- Whisk up the batter: and fold in the blueberries.
- Allow the batter to rest for 5 minutes: to thicken.
- Heat some olive oil in a non-stick non-toxic pan and add a scoop of pancake batter: I like to use an ice cream scoop so they are all the same size.
- Cook the pancakes for few minutes: until golden.
- Carefully flip over: and cook the second side.
- Repeat to make all of the pancakes: and keep them on a plate.
- Meanwhile whisk together the glaze for the bacon: and brush over the rashers.
- Grill the vegan bacon on a non-stick tray: for 8 to 10 minutes, flipping over halfway through.
- Stack the pancakes high, topping with yoghurt, berries and bacon: and an extra drizzle of syrup.
How long will they last?
Allow the pancakes to cool and then keep in the fridge for 2-3 days in a sealed container, or in the freezer for 1 month. Allow the pancakes to defrost and then warm back up in a pan. The bacon is best eaten fresh.
What other recipes can I try?
For more pancake ideas:
- Chocolate Strawberry Pancakes
- Chocolate Hazelnut Banana Pancakes
- Chocolate Hazelnut Tiramisu Pancakes
- Sticky Maple Plum Pancakes
- Vegan Protein Pancakes 3 Ways
Vegan Bacon and Blueberry Pancakes (Gluten-Free)
These Vegan Bacon and Blueberry Pancakes are super fluffy and light, bursting with juicy blueberries and made with simple egg-free and dairy-free ingredients. Serve these pancakes with your favourite toppings for a delicious breakfast.
Ingredients
For the Pancake Batter:
- 350g self-raising flour, (can be GF)
- 2 tbsp chia seeds
- 400ml plant-based milk (e.g. almond)
- 2 tbsp golden syrup
- 2 tbsp olive oil, plus extra to cook
- 300g fresh blueberries
For the Vegan Bacon:
- 16 rashers vegan bacon
- 1 ½ tbsp olive oil
- 1 ½ tbsp tamari soy sauce
- 1 ½ tbsp golden syrup
To Serve:
- 4 tbsp thick dairy-free yoghurt (e.g. coconut)
- Extra blueberries
- Extra golden syrup
Instructions
- Start by making the pancake batter. Add the flour and chia seeds to a large mixing bowl and whisk to combine. Pour in the milk, syrup and olive oil and whisk until creamy.
- Fold in the blueberries and allow to sit for 5 minutes, to thicken.
- Heat a large non-stick frying pan with a little oil and once hot, use an ice cream scoop (or similar amount) to transfer pancake batter to the pan. Do not crowd the pan, cooking 2-3 at a time if you can. Cook over a medium-high heat for a few minutes until golden and then carefully flip over and cook on the second side.
- Repeat to make 16 pancakes. Keep pancakes on a plate, covered with a cloth to keep warm.
- Meanwhile, preheat the great to medium-high to cook the bacon. Combine the olive oil, soya sauce and syrup in a small bowl. Lay out all the rashers of bacon and brush one side with the syrup mix.
- Grill for 4 minutes, then remove from the grill, flip the rashers over and brush again with the syrup. Grill for a further 4-5 minutes, until both sides are crispy.
- To serve, pile up 4 pancakes on each plate, top with some dairy-free yoghurt, extra blueberries, the cooked vegan bacon and a drizzle of syrup.
- Enjoy straight away, or keep leftover pancakes in a sealed container in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up in the pan.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Vegan Bacon and Blueberry Pancakes so please let me know what you think in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pancake love x
p.s. this recipe was first made with Lyle’s Golden Syrup, although this blog post is not sponsored and all opinions are my own.
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