Vegan Blueberry Oatmeal Pancakes

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by Alena Schowalter
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A tasty breakfast is calling your name! These vegan blueberry oatmeal pancakes are hearty, sweet, and slightly nutty. Then lemon swoops in to add a hint of freshness.

Pancakes are a no-brainer, delicious breakfast, but we decided to make them extra special! 

Our vegan oatmeal pancakes are made with oat flour instead of refined flour — meaning they’re gluten-free and more nutritious. 

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Plus, our almond lemon drizzle adds even more flavor. And like any pancake batter, you can customize your add-ins and flavorings! This recipe has it all, and we know you’ll love it. 

For more sweet breakfasts, try our almond pulp pancakes or vegan sweet potato waffles!

woman holding a plate of vegan oatmeal pancakes

Recipe highlights

  • Wholesome ingredients
  • Sweet, nutty, and lemony
  • Gluten-free & dairy-free
  • Perfect breakfast for families
  • Customizable

To make our vegan oatmeal pancakes, you’ll need a mixing bowl and spoon, measuring equipment, and a nonstick pan. Let’s get cooking!

oat flour, blueberries, almond butter, seeds, and banana on a table

Ingredients needed

  • Oat flour — our gluten-free, hearty flour! Slightly sweet and nutty.
  • Chickpea flour (optional) — for added protein, but you can sub with oat flour or protein powder!
  • Lemon zest — for added freshness and tang.
  • Soy milk — creamy non-dairy milk. Use your vegan milk of choice.
  • Blueberries — our fruit mix-in! Small and sweet.
  • Vanilla extract, baking powder, baking soda, salt — just your baking essentials. 
  • Maple syrup (optional) — for added sweetness.
  • Lemon drizzle — lemon juice, maple syrup, and almond butter. 
  • Toppings — blueberries, banana, poppy seeds, yogurt, lemon slices.

See more recipes with chickpea flour and protein powder on our blog. Below, you’ll find exact measurements and additional serving suggestions!

mixing flours, baking powder, and vegan milk in a bowl
oatmeal pancake batter with blueberries in a bowl

How to make vegan blueberry oatmeal pancakes

Mix the oat flour, chickpea flour, baking powder, baking soda, lemon zest, and salt in a large bowl.

Add soy milk, vanilla extract, half of the blueberries, and maple syrup (optional) and mix to incorporate. Let the mixture sit for 2-3 minutes to thicken up.

Heat a non-stick skillet over medium heat and spoon small amounts of batter (about ⅛ cup).

Cook on low heat for 3 minutes until small bubbles appear on the surface, then flip over and cook a couple of minutes more. Continue the same with the rest of the batter.

three oatmeal pancakes in a pan

Stack the pancakes on top of each other on a plate and top with blueberries, banana slices, and sprinkle with poppy seeds. 

Whisk together the ingredients for the lemon drizzle and pour over everything with a spoon. 

Serve with sliced lemon & coconut yogurt on the side.

Tip

make your own oat flour in a blender using rolled oats! Check out our oat flour recipe for more details.

pouring syrup over homemade oatmeal pancakes

Storage & reheating

These pancakes are best served right away! However, you can save them for later. 

Once cooled, store the pancakes (plain) in an airtight container in the fridge for up to 3 days. They can also be frozen, wrapped separately, in an airtight container for up to 2 months. Keep in mind that the texture will be less fluffy the longer it’s stored. 

Toaster 

The toaster is a surprisingly good way to reheat your pancakes. Every toaster setting is different, so start by toasting each pancake for 90 seconds. Make sure the pancake is plain with no toppings if you use this method!

Microwave

You can also microwave the pancakes for 10-20 seconds (each) on 50% power. Flip and repeat until warm. The resulting texture will be denser than when fresh. 

Oven

You can use the oven if you need to, although this method takes the longest. Heat your oven to 350 ° F (180° C) and line your pancakes on a baking tray. Cover the pancakes with foil so they don’t burn. Cook for about 10 minutes. 

plate of oatmeal pancakes with blueberries

Serving suggestions

This is where you can get creative! Feel free to mix in and top off with ingredients that you love.

Here are some mix-in options

  • Strawberries
  • Banana
  • Mixed berries
  • Chopped nuts
  • Cinnamon

Additional toppings

Our vegan oatmeal pancakes are delicious when paired with a tasty drink! Try our vanilla almond milk latte or matcha latte

stack of oatmeal pancakes that have been partially eaten

FAQs & tips

Do I have to use chickpea flour?

Nope! You can use all oat flour instead, or even add in some vegan protein powder.

My batter is too thin, what do I do?

First off, make sure you wait 2-3 minutes after mixing the batter. This gives the batter a chance to thicken. If it’s still too thin, add a few tablespoons of additional oat flour at a time until you get the right consistency.

Can I substitute the oat flour?

We haven’t tested this recipe with a different flour, but you can definitely try and let us know your results! Keep in mind that the texture will be different depending on the flour you use.

holding vegan oatmeal pancakes with syrup

More related recipes

Did you make our vegan oatmeal pancakes and like it? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!

Vegan Blueberry Oatmeal Pancakes (Gluten-Free)

by Alena Schowalter
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
A tasty breakfast is calling your name! These vegan blueberry oatmeal pancakes are hearty, sweet, and slightly nutty. Try this easy, gluten-free, and family-friendly recipe!
Serves 16 pancakes

Ingredients

  • 1 ½ cups oat flour 165 g
  • ½ cup chickpea flour 45 g
  • 2 tsp vanilla extract
  • 1 tsp freshly grated lemon zest
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups soy milk 360 ml
  • 1 ½ cups blueberries 225 g
  • 1 tbsp maple syrup optional

Toppings

  • Fresh blueberries
  • Sliced banana
  • Poppy seeds
  • Coconut yogurt & lemon slices

Lemon drizzle

  • 4 tbsp lemon juice
  • 2 tbsp maple syrup
  • 2 tbsp almond butter

Instructions

  • In a large bowl mix the oat flour, chickpea flour, baking powder, baking soda, lemon zest, and salt.
  • Add soy milk, vanilla extract, half of the blueberries, and maple syrup (optional) and mix to incorporate. Let the mixture sit for 2-3 minutes to thicken up.
  • Heat a non-stick skillet over medium heat and spoon small amounts of batter (about ⅛ cup).
  • Cook on low heat for 3 minutes until small bubbles appear on the surface, then flip over and cook a couple of minutes more. Continue the same with the rest of the batter.
  • Stack the pancakes on top of each other on a plate and top with blueberries, banana slices, and sprinkle with poppy seeds. 
  • Whisk together the ingredients for the lemon drizzle and pour over everything with a spoon. Serve with sliced lemon & coconut yogurt on the side.

Notes

  • You can sub the chickpea flour with oat flour or protein powder.
  • Make your own oat flour in a blender using rolled oats!
  • Check out our servings suggestions for additional mix-ins and topping recommendations!
Course: Breakfast
Cuisine: American
Nutrition Facts
Vegan Blueberry Oatmeal Pancakes (Gluten-Free)
Serving Size
 
1 pancake
Amount per Serving
Calories
70
% Daily Value*
Fat
 
2
g
3
%
Polyunsaturated Fat
 
1
g
Sodium
 
227
mg
10
%
Carbohydrates
 
11
g
4
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
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Hi, I'm Alena Schowalter — a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with my husband, I founded nutriciously in 2015 and have been guiding thousands of people through different transition stages toward a healthy plant-based diet. I enjoy discussions around vegan ethics, walks through nature, and creating new recipes. Read more about us here.

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