Vegan Blueberry Oat Pancakes are deliciously light and fluffy, loaded with blueberries and super moist. Soft and easy vegan pancakes that literally melt in your mouth!
Vegan Blueberry Oat Pancakes
Who can resist a steaming stack of perfect soft, fluffy pancakes? Certainly, not me. And I bet you neither. Those Vegan Blueberry Oat Pancakes are quick and easy to make from scratch. Whether you are vegan or not, this will be your go-to recipe for pancakes!
I normally check my recipes once more just before sharing them so made these pancakes on Sunday morning. Seriously, you have to give them a shot! They are really filling and satisfying, not too sweet and they always come out so well!
This vegan pancake recipe is, by far, my favorite. You will not be able to tell that these Vegan Blueberry Oat Pancakes contain no egg, no milk, no butter and no sugar.
Tips for making the best vegan blueberry oat pancakes
- Do not over-mix. Mixing just until the ingredients are combined and there are no big lumps, is enough. Over-stirring the batter can make pancakes chewy and gummy instead of light and fluffy. You can either mix by hand or use a stand or hand mixer.
- Rest the batter. Let the batter sit for around 5 minutes. This allows the baking powder to form the tiny bubbles that will help to lift the pancakes. Resting the batter also gives time to baking soda and cider vinegar to react and give the batter a lift as they cook.
- Warm the skillet. Be sure to preheat the skillet fully before you pour the pancake batter. Set the burner to medium and allow the skillet to heat up for about 3 minutes. If your skillet is too cold, the batter will soak the oil and you will end up with flat pancakes.
- Cook them low and slow. Getting an even cook on your pancakes is key. I have found that generously greasing the preheated skillet, helps both the cooking speed and the texture. Although the trick is basically let the pancakes cook slowly on a low heat, so that they cook all the way through. Cook on the first side until bubbles appear on the surface and the edges begin to look dry.
These vegan blueberry oat pancakes are:
- Dairy-free
- Egg-free
- Sugar-free
- Whole-grain
- Vegan & Gluten-free
RECIPE
Vegan Blueberry Oat Pancakes
These Vegan Blueberry Oat Pancakes are deliciously light and fluffy, loaded with blueberries and super moist. An easy recipe that's both filling and satisfying.
Ingredients
For the Pancakes:
- 1 +¼ cup oat flour or gluten-free flour blend or all-purpose flour
- 1 +½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ baking soda
- 1 cup oat milk
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil melted, plus extra for cooking
- 1 teaspoon cider vinegar
- 1 cup blueberries
For the Toppings:
- ½ cup blackberries
- ¼ cup blueberries
- 1 tablespoon crushed walnuts
- 1 tablespoon vegan chocolate sauce or chocolate syrup
Instructions
- Place all the dry ingredients in a large bowl: the oat flour, baking powder, salt and baking soda. Whisk to combine and make sure you don’t have any lumps.
- In a medium bowl, mix together the oat milk, maple syrup, coconut oil, and cider vinegar.
- Pour the wet ingredients into the dry ingredients and gently stir to combine. Fold in the blueberries.
- Let the mixture rest for 5 minutes, while you preheat a large non-stick skillet.
- Heat the skillet to medium heat, and pour ½ teaspoon of coconut oil.
- When your pan is pre-heated, drop a ¼ cup of batter on the skillet and let cook until little bubbles start to form, about 5 minutes. You will possibly need to adjust the heat to medium-low to prevent the surface of the pancakes from burning. It’s important to cook them low and slow. Most of the cooking should be done on the first side, and once the bottom and the sides are cooked you can flip the pancake. Cook for 3-4 minutes on the other side until golden brown.
- Once all done, serve with fresh blueberries, blackberries, crushed walnuts and chocolate sauce. Enjoy!
Notes
Whole grain oat flour. It’s one of my favorites and the one I use more often for this recipe. It tends to absorb more liquid than the refined flour, which results in a thicker batter. If you make these pancakes with whole grain flour, I recommend you add 1-2 tablespoons more milk to the mixture. Taller pancakes. To make taller pancakes, like the ones in my pictures, use the ½ cup measurement and a ring mold. They are thicker, so let them cook for 6-7 minutes each side. Mixer or Blender. This is totally up to you. Using a blender may speed the process a bit since you just need one recipient (the blender’s jar) and, also, because it takes just a few seconds for the blender to mix the recipe. Add the blueberries once you have prepared the batter. Just fold them in.
Additional Info
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More healthy pancakes from Simple Green Recipes?
7-Ingredient Almond Flour Pancakes (Vegan & Gluten-free)
Vegan Gluten-free Oat Banana Pancakes
Gluten Free Vegan Poppy Seed Pancakes
Wow, these pancakes are sure to please. Look how fluffy they are. Just what I need for brunch this weekend.
Let me know how it turns out for you! Thanks for stopping by, Gloria!
The texture, fluffiness, and moistness of these pancakes is incredibly impressive, especially considering that they are vegan. Can’t wait to try.
I hope you will love them as much as we do, Moop! Thanks so much!
I love this recipe! I made these blueberry pancakes for breakfast and they were so easy and delicious! My kids enjoyed them so much!
I’m so glad to hear that they were a hit, Amy. Thanks a bunch for leaving your feedback.
We are total pancake lovers. your stack looks incredible and just love the combination of flavors. it’s night here and now I am so craving a stack of these! nice pics! love it!
Hi Loreto, I hope you’ll get to try it out. 🙂 Thanks for the comment!
oh my gosh, these are GORGEOUS! They look so fluffy and light. I use oat milk everyday in my coffee, so I only need to pick up some oat flour to make these babies!
Thanks for the kind words, Susan. 🙂 I really hope you’ll get to try the blueberry pancakes.
I made these for my son for breakfast and we all loved them! They were super tasty and have a great texture. A new favorite of ours! Thanks a ton.
So happy to give you a new favorite, Alex! Thank you for the wonderful review!
These pancakes had such a great texture! Not gummy like some other oat pancakes. Thanks a ton! Will make again soon.
Yay! I’m glad you enjoyed it. Thanks for your feedback, Erin!
Such a great-looking pancake dish! Plus it’s Vegan which will definitely be loved by many! A healthy treat to entice our morning breakfast with the family! Loved it!
I agree! And I’m super happy to hear that you enjoyed these blueberry pancakes! Thanks for leaving a comment. 🙂
Such a great breakfast meal option! Love all of the berries, always a great pancake topping! Thanks for the recipe share!
Thanks for the kind words, Ann. 🙂 I really hope you’ll get to try these blueberry pancakes.
These blueberry pancakes look AMAZING! So thick and fluffy. I must make this asap – the family will love them!
I hope you will love it as much as we do! Thanks so much, Lauren!
You had me at pancakes, and your blueberry oak pancakes were sooooo good! Everyone loved them and no one knew they were vegan.
Thank you so much, Dennis! I’m super excited to hear that you loved these vegan pancakes!
Oat flour has always been my favorite for gluten-free baking but I haven’t tried any vegan recipes with it. These pancakes were delicious! So light and fluffy, there was no need for eggs!
That’s great to hear, Veronika! I’m so glad that you loved the pancakes. 🙂 Thanks for letting me know!