Looking for a delicious and healthy breakfast? These Blueberry Oatmeal Pancakes are vegan, gluten-free, and packed with wholesome ingredients like oats, flaxseed, and blueberries. With a fluffy texture and natural sweetness from agave nectar and fresh fruit, these pancakes are perfect for a nutritious breakfast or brunch. Quick and easy to make, they’re ideal for anyone with dietary restrictions while still offering a satisfying and tasty meal. Serve with blueberry chia jam or maple syrup for the ultimate treat!

Ingredients:
- 1 tablespoon freshly ground flaxseed meal
- 3 tablespoons warm water
- ½ cup brown rice flour
- ½ cup quick cooking oats
- 1 tablespoon agave nectar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon lemon juice
- ¾ cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil
- 1 cup fresh blueberries
- 1 tablespoon blueberry chia jam (for serving)
- 1 tablespoon maple syrup (for serving)
Instructions:
- In a small bowl, combine the flaxseed meal and warm water. Stir and let sit for a few minutes until it thickens and becomes gooey, resembling the texture of egg whites.
- In a measuring cup, add the lemon juice and top off with almond milk to make ¾ cup. Stir and let sit until the mixture curdles.
- In a blender, combine the quick oats and blend until they form a flour-like consistency. Add the remaining ingredients, except for the blueberries, and blend until smooth.
- Heat a lightly oiled skillet or griddle over medium heat.
- Spoon ¼ cup of the pancake batter onto the skillet for each pancake. Top with 5-7 blueberries per pancake.
- Cook until bubbles form and burst on the surface. Flip the pancakes with a spatula and press down gently to cook evenly.
- Cook for an additional 3 minutes, or until the pancakes are golden brown and cooked through.
- Serve the pancakes warm with blueberry chia jam and maple syrup for a sweet finish.
Why You’ll Love This Recipe
These Blueberry Oatmeal Pancakes are a perfect combination of wholesome ingredients, delicious blueberries, and a light, fluffy texture. Vegan and gluten-free, they’re ideal for anyone with dietary restrictions, while still being a flavorful and satisfying breakfast. The oats provide fiber, the flaxseed adds a boost of healthy omega-3s, and the natural sweetness of agave nectar and blueberries make these pancakes irresistible.
Tips
- Flaxseed egg substitute: The flaxseed meal and water mixture serves as a great egg replacement, giving the pancakes structure and a slight chewiness.
- Blending oats: For a finer, flour-like texture, blend the oats well. This will help create a smoother batter for the pancakes.
- Check heat: Be sure to maintain medium heat to prevent burning the pancakes while cooking them through.
Variations and Substitutions
- Oats: If you prefer a smoother texture, you can substitute the quick cooking oats with oat flour.
- Sweeteners: You can replace agave nectar with maple syrup or coconut sugar for a different sweetness profile.
- Fruit: Experiment with other fruits like raspberries, strawberries, or bananas for a different fruity twist in the pancakes.
- Milk alternatives: Almond milk works perfectly, but feel free to substitute with oat milk or coconut milk if you prefer.
FAQs
Can I make these pancakes ahead of time?
Yes! You can prepare the pancake batter and store it in the refrigerator for up to 2 days. Just give it a quick stir before cooking.
Can I freeze the pancakes?
Yes, these pancakes freeze wonderfully. Allow them to cool, then stack them with parchment paper in between and freeze for up to 3 months. Reheat them in a toaster or microwave when ready to enjoy.
Can I use frozen blueberries?
Frozen blueberries will work just as well, but make sure to fold them in gently to prevent them from breaking apart in the batter.
Serving Suggestions
Serve these fluffy, nutrient-packed pancakes with a dollop of blueberry chia jam and a drizzle of maple syrup for a sweet and satisfying breakfast or brunch. You can also top them with fresh fruit, coconut yogurt, or a sprinkle of chia seeds for added texture and nutrition. These pancakes are perfect with a side of plant-based sausage or a green smoothie for a complete meal.
Blueberry Oatmeal Pancakes (Vegan, Gluten-Free)
2
servings5
minutes5
minutesIngredients
1 tablespoon freshly ground flaxseed meal
3 tablespoons warm water
½ cup brown rice flour
½ cup quick cooking oats
1 tablespoon agave nectar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon lemon juice
¾ cup almond milk
1 teaspoon vanilla extract
1 tablespoon melted coconut oil
1 cup fresh blueberries
1 tablespoon blueberry chia jam (for serving)
1 tablespoon maple syrup (for serving)
Directions
- In a small bowl, combine the flaxseed meal and warm water. Stir and let sit for a few minutes until it thickens and becomes gooey, resembling the texture of egg whites.
- In a measuring cup, add the lemon juice and top off with almond milk to make ¾ cup. Stir and let sit until the mixture curdles.
- In a blender, combine the quick oats and blend until they form a flour-like consistency. Add the remaining ingredients, except for the blueberries, and blend until smooth.
- Heat a lightly oiled skillet or griddle over medium heat.
- Spoon ¼ cup of the pancake batter onto the skillet for each pancake. Top with 5-7 blueberries per pancake.
- Cook until bubbles form and burst on the surface. Flip the pancakes with a spatula and press down gently to cook evenly.
- Cook for an additional 3 minutes, or until the pancakes are golden brown and cooked through.
- Serve the pancakes warm with blueberry chia jam and maple syrup for a sweet finish.
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