Vegan blueberry oatmeal pancakes are tasty, healthy, and a delicious breakfast recipe!
Is there anything cozier than blueberry oatmeal pancakes? Just the aroma from the griddle is basically the equivalent of a physical hug, right?
These vegan blueberry oatmeal pancakes are fluffy, a little tangy from the berries, oatmeal, and just sweet enough. Moistened with maple syrup, they’re everything a pancake should be. And they’re fully plant-based!
This is weekend breakfast – vegan blueberry oatmeal pancakes. We have plain pancakes earlier in the week, but I am in the mood for something different. I want to add a little more fiber, so I ground some oats in the food processor and add them to the batter. Blueberries are the finishing touch.
Because of the blueberries and the oats in the batter, these pancakes take somewhat longer to cook. Keep the heat on medium-low however, else, you will burn them! (Ask me how I know). The juice from the blueberries causes it extremely simple to burn these. Simply take as much time as is needed and don't make these vegan blueberry oatmeal pancakes too enormous, or it will set aside a truly long time for them to complete in the center.
If you don't have spelled flour, all-purpose flour is okay. I have not attempted these with gluten-free flour yet. If you attempt them that way, let me know! I doubt that they may be a bit heavier.
Related: Oil-Free Breakfast Casserole With Hash Brown Crust
Best Vegan Blueberry Oatmeal Pancakes Recipe
Tasty and healthy vegan blueberry oatmeal pancakes are the perfect weekend breakfast!Prep Time: 5 mins Cook Time: 25 mins
Total Time: 30 mins Servings: 4
Ingredients
- 3/4 cup old fashioned oats
- 1 cup white spelled flour all-purpose flour is okay
- 1 1/2 Tablespoons baking powder
- 2 Tablespoons organic cane sugar
- 1/4 teaspoon sea salt
- 1/3 cup organic canola oil or melted vegan buttery spread
- 1 1/8 cup non-dairy milk of your choice
- 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 spelled 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 the pan and add more vegan buttery spread. Repeat process with remaining batter.
- Top pancakes with vegan buttery spread and maple syrup.