Vegan Blueberry Oatmeal Pancakes.
Tasty and healthy vegan blueberry oatmeal pancakes are the perfect weekend breakfast!
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 419kcalCarbohydrates: 48gProtein: 8gFat: 21gSaturated Fat: 1gSodium: 185mgPotassium: 622mgFiber: 6gSugar: 11gVitamin A: 160IUVitamin C: 3.5mgCalcium: 287mgIron: 2.9mg
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