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Vegan Blueberry Flapjacks

from Owner Sarah Rick of Stone Soup Kitchen

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makes 20 silver dollar pancakes; serves four
These flapjacks are vegan and gluten-free, a Stone Soup Kitchen favorite for vegans and non-vegans alike.


  • 16 oz soy yogurt
  • 3/4 c water
  • 2-1/2 Tbsp canola oil
  • 1 c gluten-free flour (such as Bob’s Red Mill)
  • 1 c cornmeal
  • 1-1/2 Tbsp baking powder
  • 1/2 tsp salt
  • 1-1/3 c frozen blueberries
  • maple syrup for serving

Combine yogurt, water, flax meal, and 1 tablespoon of canola oil in a bowl. Whisk together dry ingredients in a separate bowl. Add the wet ingredients to the dry and fold to combine. Fold in blueberries until combined, but still lumpy. Heat a skillet over medium heat with approximately 1 tablespoon oil. Spoon dollops of pancake batter into hot skillet. Cook until one side is golden brown, then flip and cook until other side is golden brown. Serve with maple syrup.