Breakfast

Vegan Blueberry Pancakes (Oat Flour)

Posted on by Anna Rios
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vegan blueberry pancakes
When was the last time you had a nice stack of fluffy, vegan blueberry pancakes?
 
Presenting my fluffy, gluten-free, diabetes-friendly (and of course vegan), PANCAKES! These pancakes are made with oat flour. I made oat flour using gluten-free certified Bakery on Main rolled oats, then added flax eggs and blueberries. Talk about nutritious!
 
vegan blueberry pancakes

What makes these Healthy Vegan Pancakes?

I fully believe that everyone should enjoy a nice stack of pancakes regardless of their dietary restrictions or medical conditions. These healthy vegan blueberry pancakes are made with 3 main nutritious ingredients: Oat flour, flaxseed meal, and blueberries.

Oat flour is high in fiber and low glycemic which prevents blood sugar from spiking and dipping. Fiber will also keep you full for a longer period of time, so when you eat these pancakes you will feel satisfied until you next meal!

The flaxseed meal used to make the flax egg is high in healthy fats, omega-3 fatty acids. These types of healthy fats help protect your heart and cardiovascular system.

Last but not least we have the blueberries! Blueberries are rich in antioxidants which help fight inflammation. Multiple studies show that a diet rich in antioxidants can help prevent cancer, diabetes and heart disease.

healthy vegan pancakes

Tips and Substitutes:

Flour
Oat flour is the main ingredient in this recipe. If you want a more classic take on pancakes, use a mix of oat flour and all-purpose flour – 50/50. If you want to stick to gluten-free pancakes, try using half GF all-purpose flour and half oat.
 
I love using Bakery on Main rolled oats to make my oat flour because they are certified gluten-free! If you are not gluten-free, you can use regular all-purpose flour. I am not gluten-free but I love using oat flour for the extra fiber and health benefits.
 
I have also tried half almond flour and half oat flour which worked really well! It is also higher in protein.
 
The Batter
The batter should be more on the thick side. Avoid over-mixing the batter, you can even use a fork instead of a whisk! 
Flax egg
This is a replacement for regular egg. You may also use 1/4 cup applesauce instead of flax egg.
 
Toppings:
There are so many wonderful combinations you can try here! However, I highly recommend this blueberry, cashew butter and maple syrup combo… it was life changing!
 
I added the cashew butter and hemps seeds for extra protein and healthy fat.
vegan blueberry pancakes

More Vegan Brunch Ideas:

Fluffy Vegan Waffles

Carrot Cake Baked Oats

The Best Vegan Omelet

Chickpea Frittata Muffins

Print
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vegan blueberry pancakes

Vegan Blueberry Pancakes

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5 from 1 review

  • Author: Anna Rios
  • Total Time: 35 minutes
  • Diet: Vegan
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Description

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! 

Ingredients

Scale
  • 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)

Instructions

  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.
  • Prep Time: 5
  • Cook Time: 30
  • Category: Breakfast
  • Method: Stove

Nutrition

  • Serving Size: 6-8 servings

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Anna Rios

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