There’s nothing like a perfect stack of vegan blueberry pancakes. This recipe is very easy to follow and uses simple ingredients that are probably already in your pantry! Find out how to make a stack of these fluffy, dairy and egg free pancakes and enjoy on a Saturday morning.
It’s pancake time! Are you hungry?
I hope so, because these vegan blueberry oatmeal pancakes are so yummy! They are the perfect weekend breakfast to serve to your family. These are delicious with some maple syrup or a dusting of powdered sugar.
Now if you aren’t able to eat dairy or eggs, you might wonder if it’s possible to enjoy a good pancake. It’s easy to make good pancakes even if you can’t have certain ingredients.
I actually love vegan pancakes more than I love regular pancakes. There’s something about this egg free recipe that is lighter and more delicious. I hope you love this recipe as much as we do!
- Non-Dairy Milk – You can use a plant-based milk, or even water in this recipe – no need for dairy milk! I recommend using a neutral tasting non-dairy milk for best results.
- Egg Replacer – Baking powder is the secret ingredient in this recipe. It helps the pancake batter to rise up and become very puffy, and that results in very light and tender pancakes.
- Flour – We like to use white spelt flour, but all-purpose flour will also work very well in this recipe. I have not tried these with gluten free flour yet. If you try them that way, let me know! My suspicion is that they might be a little bit heavier.
- Blueberries – Fresh blueberries are best, but frozen can work well in a pinch. If you use frozen blueberries, you will probably need to thaw them first.
Tips for Success
- In the photo below, you can see that the batter is puffed up. Once you mix the batter, allow it to rise for about 5 minutes while you heat your frying pan.
- Because of the blueberries and the oats in the batter, these pancakes take a little longer to cook. Keep the heat on medium low though, otherwise you will burn them!
- The juice from the blueberries makes it really easy to burn these. Just take your time and don’t make these vegan blueberry oatmeal pancakes too big, or it will take a reallllly long time for them to get done in the middle.
You can make a big batch of these pancakes and store them in the refrigerator for about three days. Or you can freeze them! I love to freeze pancakes and then pop them in the toaster oven to reheat them on a busy morning.
To store these in the freezer, you can place a piece of wax paper in between the pancakes, and then stack them and store in a freezer safe bag or container. They should stay fresh in the freezer for about three months.
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Vegan Blueberry Oatmeal Pancakes.
- ¾ cup old fashioned oats
- 1 cup white spelt flour all-purpose flour is okay
- 1 ½ Tablespoons baking powder
- 2 Tablespoons organic cane sugar
- ¼ teaspoon sea salt
- ⅓ cup organic canola oil or melted vegan buttery spread
- 1 ⅛ cup non-dairy milk of your choice or water
- 1 cup blueberries
- vegan buttery spread for frying
- Grind the oats in the food processor until you have a semi-fine flour.
- In a large bowl, whisk together the oat flour, white spelt flour, baking powder, sugar, and salt.
- Add the canola oil, non-dairy milk, and blueberries, and gently stir to combine. Set aside.
- Place a tablespoon or so of vegan buttery spread in a large skillet and melt over medium heat.
- When the buttery spread is sizzling, reduce the heat to medium low, and spoon the batter into the skillet. I kept the pancakes fairly small, only about 3-4 inches across. This helped them hold together and cook evenly.
- Cook until the edges of the pancakes look done, about 5 minutes. Flip the pancakes over and cook on the other side until done in the middle, about 5 minutes more.
- Remove pancakes from pan and add more vegan buttery spread. Repeat process with remaining batter.
- Top pancakes with vegan buttery spread and maple syrup.
This post was originally published in September 2015. It has been updated with more tips.