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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


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


  • 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


  • 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.


Serve with pure maple syrup and additional berries.


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