Vegan blueberry oatmeal pancakes are tasty, healthy, and a delicious breakfast recipe! 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.
When I was about 6 or 7 years old, if you asked me what I wanted to be when I grew up, my answer was, “a teacher, a doctor, and a baker.” I had it all figured out – I would be a teacher during the day, a doctor at night, and a baker in between. Who needs sleep, right?
Although I didn’t choose any of those things as a career, in a lot of ways I am all of those things, because I’m a mom. :)
When I got older, and actually started imagining what I wanted my family life to be like, the one little scene that I kept coming back to was making pancakes on the weekend for my husband and children, and sitting down to eat them before we went out to do fun things together.
And that part, that little scene has come true. I get to make pancakes on the weekend for my little gang here, and I love it.
Now if you aren’t able to eat dairy or eggs, you might wonder if it’s possible to enjoy a good pancake.
Don’t you need milk and eggs to make good pancakes?
No, you don’t! You can be vegan or dairy free and still make amazing pancakes. You can use a plant-based milk, or even water – no need for dairy milk! And eggs are simply not necessary for pancakes.
What should you use as an egg replacer in vegan blueberry pancakes?
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.
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.
If you don’t have spelt flour, all-purpose flour is just fine. 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.
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.
Tasty and healthy vegan blueberry oatmeal pancakes are the perfect weekend breakfast!
- 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.
Serving size is two small pancakes.
Store leftovers in the refrigerator. They should stay fresh for up to three days.
I have not tried these with gluten free flour. If you use a gluten free flour blend, make sure it's a lighter blend, not a heavy or dense blend.
You could try these with all oat flour, but they may not hold together well.
These vegan blueberry oatmeal pancakes are:
- light and fluffy
- just as good as “traditional” pancakes
- the perfect breakfast to enjoy with your family!
If you’re looking for more vegan pancakes, try these chocolate chip pumpkin pancakes.
This post was originally published in September 2015. It has been updated with more tips.