Moby’s Vegan Blueberry Pancakes

The summer would not be complete without enjoying the taste of fresh picked blueberries. Who’s Green? advocates eating seasonally and there isn’t a better flavor in summertime than blueberries.

We found this healthy recipe just for you! Maybe brunch this weekend?

Moby’s Vegan Blueberry Pancake

A little note about the chef. Moby has been a practicing vegan for 20 years. He makes these vegan pancakes with organic ingredients, including lots of fresh berries, and serves vegan sausage alongside.

Enjoy them this weekend! We know you’ll love em!


•    1 1/2 cups whole-grain spelt flour
•    1/2 cup oat bran
•    1/2 cup wheat bran
•    1 teaspoon baking soda
•    1/2 teaspoon fine sea salt
•    2 cups plain full-fat soy milk or rice and soy milk blend*
•    Vegetable oil for cooking
•    1 cup (1/2 pint) fresh blueberries or frozen, unthawed, plus 1/2 cup fresh blueberries or raspberries for serving
•    Maple syrup for serving

yield: Makes 4 servings (12 pancakes total)

*Moby prefers EdenBlend, an organic rice and soy milk blend, because it has a neutral, not too sweet flavor.


Thank you Epicurious!

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