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13.03.2018 / By Sonia Raga / Published in BREAKFAST

blueberry pancakes with homemade jam


Someone asked me lately for a blueberry pancake recipe so here it is 🤞🏻. Even though I tried to keep it as simple as possible, these turned out AMAZING. We usually have pancakes every Sunday and these blueberry pancakes are now our new favourite ones. So fluffy, thick and moist…every bite is pure joy 🙌🏻


homemade blueberry jam in a sauce pan


Last weekend I felt like topping our pancakes with some jam but I didn´t have any left. I though about making my homemade blueberry jam but I really felt like experimenting with chia seeds and trying something different and with fewer ingredients. What about just fruit and some chia seeds to thicken it up? It´s simple, it´s easy and it works wonderfully.

I made two different versions, one with strawberries and one with blueberries and both turned out delicious. I didn´t add any sugar because I prefer drizzeling some syrup on top of my pancakes, so I can have more control over the amount of sugar that I eat. But if you want you jam to be sweeter, feel free to add some sugar.


homemade strawberry jam in a jar


homemade strawberry jam in a jar


I served these blueberry pancakes with a couple tablespoons of the strawberry jam, blueberry jam and also some unsweetened soy yogurt. Then I topped it with maple syrup and let me tell you, this combo really tastes incredibly delicious. If you wake up on a sunday morning feeling like eating cake…eat this instead 👌🏻


blueberry pancakes with homemade jam







Yield 6 pancakes

These pancakes are fluffy, tender and moist. They pair perfectly with some homemade jam and a drizzle of maple syrup or any other syrup of your choice.



Dry ingredients:

  • 2 and 1/2 cups (300g) rolled oats, ground into a flour
  • 1 and 1/2 teaspooons baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt

Wet ingredients:

  • 1 and 1/4 cups (296ml) soy milk
  • 1 teaspooon vinegar
  • 1 cup frozen blueberries


For the strawberry jam:

  • 4 cups frozen strawberries
  • 4 tablespoons chia seeds
  • 1/4 cup of unrefined sugar (optional for sweetness)

For the blueberry jam:

  • 4 cups frozen blueberries
  • 4 tablespoons chia seeds
  • 1/4 cup of unrefined sugar (optional for sweetness)



  1. In a medium bowl, whisk the non-dairy milk and the vinegar together. Set aside for 10 minutes.
  2. In a separate big bowl, toss the flour, baking powder, baking soda and salt. Mix well..
  3. Make a well in the dry ingredients and pour the wet ingredients in.
  4. Add the forzen blueberries.
  5. Stir slowly and gently until just combined. Do not overmix the batter or your pancakes will be dense and tough.
  6. Heat a non-stick pan over medium-high heat.
  7. Once hot, drop some batter on the griddle. Cook until bubbles begin to form on the top of the pancake and the edges look dry. Flip and cook on the other side for about 1 more minute.
  8. Serve topped with strawberry jam, blueberry jam, maple syrup and any other toppings of your choice. I added soy yogurt and hemp seeds.


  1. Place the frozen berries in a saucepan.
  2. Bring mixture to a boil over high heat, stirring constantly.
  3. Once the berries are completely defrosted and the pan is full of juice, add the sugar and stir to dissolve. (Skip this step for a sugar-free jam).
  4. Continue to boil for one more minute, stirring constantly.
  5. Remove pan from heat.
  6. Add 4 tablespoons of chia seeds to the saucepan and stir to combine. Let it cool down completely and then store in airtight containers and in the fridge. The jam will thicken during the cooling process.


  • The jam keeps fine in the fridge up to 3 days (in air-tight containers).
  • The pancakes do not contain any added sugar, therefore they are not sweet by themselves. For sweetness, add some maple syrup, agave, sugarbeet syrup or any other of your choice.
  • If you decide to make the jam without any added sugar, these won´t be very sweet either, so keep that in mind.
  • I personally prefer not adding any sugar to the pancakes and jam. Instead, I just top my pancakes with a few tablespoons of maple syrup, molasses or sugarbeet syrup. That way, I have more control over the amount of sugar/syrup that I eat. When adding the sugar to the surface of your food instead of mixing it while cooking, it will be in direct contact with your tongue’s taste buds and you will need much less of it.

Courses Breakfast

Cuisine low-fat, nut-free, gluten-free

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