Blueberry Chai Pancakes

Ever since James came up with the idea for Blueberry Chai Porridge, I’ve been pretty into that flavour combination.  I decided to try adding it to my regular pancake batter; a nice way to jazz up our regular Sunday morning pancakes, which have become somewhat of a tradition in the last little while.  Pancakes have always been a weekend treat for me.  My mom used to make them for me when I was a kid.  James and I also have some pretty fond memories of blueberry pancakes in particular.  When we first started dating, back in Saskatoon, we accidentally set off the fire alarm in my apartment building because we had a blueberry pancake mishap one Sunday morning.  Needless to say, our culinary skills have since improved and we are no longer a hazard to the people living around us (haha).

Prep time: 10 minutes

Cook time: 20 minutes

Makes Approx



  • 1 flax egg (1 tbsp flax, 3 tbsp water)
  • 1 1/2 cups of wholewheat flour (to make GF just substitute for GF all-purpose flour)
  • 1 tablespoon of rolled oats
  • 1 tsp baking powder
  • 1 pinch of salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 2 tbsp of melted coconut oil (could substitute canola or grapeseed oil) + more for cooking
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups almond milk (sub any non-dairy milk)
  • 1 tbsp water (optional)
  • 1 cup frozen blueberries


  1.  Combine ground flax with 3 tbsp water in a small bowl and set aside for 5 minutes while you prepare other ingredients
  2. In a large mixing bowl add all the dry ingredients: flour, rolled oats, baking powder, salt, cinnamon, nutmeg, ground ginger and mix until well-combined.
  3. Make a well with the dry ingredients and add flax egg, melted coconut oil, vanilla extract and finally the almond milk. Slowly mix together to make the pancake batter.  If it is too thick, try adding 1-2 tbsp of water.
  4. Stir in frozen blueberries to the batter.
  5. Heat a bit of coconut oil onto a frying pan on medium/low heat.  Once the coconut oil has melted, add about 1/3 cup of batter to the pan.  Let cook for about 5-6 minutes on one side or until the edges look cooked and the bubbles on the surface of the pancake have popped, then flip and cook for another 3-4 minutes.  Please note that the frozen blueberries may stick to the pan a bit, just make sure you add oil to the pan as needed and use a good spatula!
  6. Serve with your favourite pancake toppings.  Obviously maple syrup is my one and only, I am Canadian through and through.


3 Comments Add yours

  1. Megala says:

    Looks yummy!


  2. These sound beautiful 👌🏼


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