Apple Pancakes with Blueberry Sauce

I’ve tried a lot of pancake recipe variations, and these apple pancakes are definitely a favorite.

You get moistness from the apples, heartiness from the grains, and they soak up as much blueberry sauce and maple syrup as you want to put on them. Great for a weekend treat!

The blueberry sauce takes less than 10 minutes to make.



  • 1/2 cup soy milk
  • 1 Tbsp apple cider vinegar
  • 1 small apple, grated
  • 1 Tbsp ground flax seeds soaked in 2 1/2 Tbsp water
  • 1 1/2 Tbsp vegan butter or margarine, melted, plus some for griddle
  • 1 cup all-purpose flour
  • 2 Tbsp coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Blueberry Sauce

  • 1 lb frozen blueberries
  • ¼ cup coconut sugar
  • 1 Tbsp cornstarch
  • 2 Tbsp water


In a small bowl or measuring cup, mix the soy milk and vinegar. Let sit for 5 minutes to curdle. Meanwhile, grate the apples.

Add the flax “egg”, melted butter, and grated apples into curdled soy milk.

Add the dry ingredients, and give it a good whisk until the batter is fairly thin and smooth, with no big lumps. Stir to combine well but don’t overmix.

Warm up your griddle or cast-iron pan. When it’s hot, rub some margarine over it and scoop dollops of batter onto the griddle. Wait until the top is bubbly and the edges are dry, then flip them over with a flapjack and cook on the other side (this side usually takes less time). Keep the first batch warm and covered in the oven while you’re cooking the rest.

While the pancakes are cooking, make the blueberry sauce. Put the blueberries and coconut sugar in a small pot over medium heat. Stirring occasionally, let the blueberries melt and turn into a saucy mixture.

When it starts to boil, mix the cornstarch and water in a small bowl to dissolve it, then stir it into the blueberries. Simmer and stir until it’s as thick as you like.

Serve the pancakes with the blueberry sauce, and add some Canadian maple syrup if you like!


Here’s a quote from the Date with Destiny event I’m at right now:

“What’s next is always better.”

If we remember that we always have a compelling future, we can get through any present challenges.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

4 responses to “Apple Pancakes with Blueberry Sauce”

  1. […] Fluffy apple pancakes near the end of the trip since apples keep pretty well […]

  2. maitricookswithlove Avatar

    Yummy weekend treat! 🙂

  3. maitricookswithlove Avatar

    Facebook comment from Tessa-Marie: Good food love it

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