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.




  1. These sure look good! I am going to try and modify them for Gluten free too 😉

  2. I’ve never seen ‘pancakes’ cooked like that before! And that blueberry sauce looks glorious!

  3. Looks delcious Sarah! Loving that blueberry sauce!!! And the pancake muffins!

  4. The blueberries here are just about ready for picking, so I’ll give the sauce a try. Thanks!

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