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vegan blueberry pancakes

Vegan Blueberry Pancakes

  • Author: Anna Rios
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Diet: Vegan


These fluffy, vegan, gluten-free, blueberry pancakes are perfect for a weekend breakfast/brunch. They are made with oat flour making them diabetes-friendly and low glycemic! 


  • 1 tablespoon of flaxseed meal + 3 tablespoons of water
  • 3/4 cup almond milk
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons maple syrup (optional)
  • 1 teaspoon vanilla extract
  • 1 1/4 cup oatmeal made with rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 cup blueberries (optional)


  1. Make flax egg by combining water and flaxseed meal in a small bowl. Beat and let it rest.
  2. Add all the wet ingredients to a mixing bowl.
  3. Mix about 1 1/2 cup of rolled oats to make 1 1/4 cup of oatmeal.
  4. Add the oatmeal, baking powder, and baking soda to the mixing bowl with the wet ingredients. Also add flax egg.
  5. Beat until well combined. Add the blueberries.
  6. Turn the pan to medium heat and spray with nonstick spray or use a teaspoon of vegan butter.
  7. Pour about 1/2 cup batter into skillet and cook until small bubbles form or about 4-5 minutes. Flip and cook for another 2-3 minutes on the other side.
  8. Repeat the previous step until we use all the dough. Serve and top with fresh berries, nut butter, and maple syrup.
  • Category: Breakfast
  • Method: Stove


  • Serving Size: 6-8 servings