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Stack of Fluffy Blueberry Oatmeal Pancakes with fresh wild blueberries on top, garnished with fresh blackberries and maple syrup
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5 from 14 votes

Fluffy Blueberry Oatmeal Pancakes (Gluten-Free Vegan)

These blueberry oatmeal pancakes are both vegan and gluten-free – yet still full of that yum factor!
Course: breakfast
Cuisine: American
Keyword: comfort food, family breakfast, healthy
Servings: 8 pancakes
Calories: 106kcal

Equipment

  • cast iron griddle/skillet preferably (or ceramic non-stick griddle/skillet)

Ingredients

  • 2 cups rolled oats, or 1-1/2 cups of oat flour
  • 2 teaspoons aluminum-free and sodium-free baking powder, such as Hain Pure Food brand
  • 1/4 teaspoon Himalayan sea salt
  • 1-1/2 cups unsweetened coconut milk from carton, such as So Delicious brand
  • 2 Tablespoons maple syrup
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 teaspoon alcohol-free vanilla, such as Frontier Coop brand or Simply Organic brand
  • 1/2 cup fresh or frozen blueberries, or 1/3 cup fresh or frozen wild blueberries

Instructions

  • Place a cast iron griddle or skillet over your stove's lowest setting so it warms up while you make the batter.
  • Using a blender (or food processor), grind the rolled oats into oat flour.
  • Stir the oat flour, baking powder, and salt together in a medium-sized bowl.
  • Whisk the coconut milk, maple syrup, lemon juice, and vanilla together in a separate small bowl.
  • Stir the wet ingredients into the dry ingredient until combined. Let the batter sit for about 5 minutes, then stir in the blueberries; if the batter is too thick, add a bit more coconut milk while stirring.
  • Turn the heat to medium-low.
    If desired, brush the griddle with a bit of plant-based butter or oil so it is lightly coated. This step isn't necessary if your cast iron is well seasoned or if you're using ceramic non-stick.
  • Pour 1/3 cup of the batter onto the griddle to form each pancake. If necessary, use the back of the measuring cup (or spoon) to spread the batter into a disc.
    Cook for about 4 minutes or until the pancake is set and golden brown. Flip and cook until the second side is also golden brown. Don't rush the process – these pancakes come out better if you cook them low and slow.
    Repeat until all of the batter is used up.

Notes

Serve with pure maple syrup and additional berries.

Nutrition

Serving: 1pancake | Calories: 106kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 234mg | Fiber: 2g | Sugar: 4g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg