These fluffy blueberry oatmeal pancakes are vegan, gluten-free, and full of comforting breakfast flavor. They are simple to prepare, made with wholesome rolled oats, and easy enough for anyone who is new to homemade pancakes.
A stack of healthy pancakes on a slow morning is one of the best family breakfast treats. This recipe is especially delicious served warm with pure maple syrup and extra blueberries on top. The oats give the pancakes a tender, satisfying texture, while the blueberries add natural sweetness and a bright burst of flavor. Blueberries and blackberries also contain anthocyanin, the antioxidant pigment that gives them their deep blue and purple color.
Method Overview
- Grind rolled oats into fresh oat flour
- Combine the dry ingredients in one bowl and the wet ingredients in another
- Mix the wet ingredients into the dry ingredients, then fold in the blueberries
- Cook the pancakes slowly on a preheated griddle or skillet until golden and fluffy
Two cups of rolled oats make about 1 1/2 cups of oat flour.
For the lightest texture, grind the rolled oats in a blender until they become a fine oat flour. This step takes only a short time and makes a noticeable difference in the finished pancakes.
A food processor can also be used, but a blender usually creates a finer flour. The finer the oat flour, the softer and fluffier your gluten-free blueberry pancakes will be.
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Use a 1/3-cup measuring cup to portion each pancake.
Fresh lemon juice helps the baking powder create a lighter, puffier batter. If you use frozen blueberries, the batter may turn slightly blue, which is completely normal and does not affect the flavor.
No-Sodium Baking Powder
Many standard baking powders contain sodium, and some also contain aluminum. If you are trying to reduce sodium or prefer an aluminum-free option, choose a baking powder that clearly states those qualities on the label.
Hain Pure Food Featherweight Baking Powder is one option that is sodium-free, aluminum-free, and gluten-free. It works well in this recipe and helps the pancakes rise without adding sodium from the leavening ingredient.
Its ingredients include monocalcium phosphate, potato starch, and potassium bicarbonate.
Fluffy Blueberry Oatmeal Pancakes (Gluten-Free Vegan)
Equipment
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Cast iron griddle or skillet, preferably, or a ceramic non-stick griddle or skillet
Ingredients
- 2 cups rolled oats, or 1 1/2 cups oat flour
- 2 teaspoons aluminum-free and sodium-free baking powder
- 1/4 teaspoon Himalayan sea salt
- 1 1/2 cups unsweetened coconut milk from a carton
- 2 tablespoons maple syrup
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon alcohol-free vanilla
- 1/2 cup fresh or frozen blueberries, or 1/3 cup fresh or frozen wild blueberries
Instructions
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Place a cast iron griddle or skillet over the lowest heat setting so it can warm while you prepare the batter.
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Grind the rolled oats in a blender or food processor until they become oat flour.
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In a medium bowl, stir together the oat flour, baking powder, and salt.
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In a separate small bowl, whisk together the coconut milk, maple syrup, lemon juice, and vanilla.
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Pour the wet ingredients into the dry ingredients and stir just until combined. Let the batter rest for about 5 minutes, then gently fold in the blueberries. If the batter becomes too thick, stir in a small splash of coconut milk.
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Increase the heat to medium-low. If needed, lightly brush the griddle with plant-based butter or oil. This is optional if your cast iron is well seasoned or you are using a ceramic non-stick surface.
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Pour 1/3 cup of batter onto the griddle for each pancake. Use the back of the measuring cup or a spoon to gently spread the batter into a round shape if necessary.
Cook for about 4 minutes, or until the pancake is set and golden brown on the bottom. Flip and cook until the second side is also golden. Do not rush the cooking process; these oatmeal pancakes turn out best when cooked low and slow.
Repeat with the remaining batter until all pancakes are cooked.
Notes
Nutrition
Yes. Store leftover pancakes in an airtight container in the refrigerator. Reheat them in a 350ºF oven for about 15 minutes. To help keep them moist, place them in a small covered casserole dish while reheating.
If you enjoy these blueberry oatmeal pancakes, you may also like crispy gluten-free vegan waffles with blueberry sauce.