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.
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
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.
- Wholesome ingredients
- Sweet, nutty, and lemony
- Gluten-free & dairy-free
- Perfect breakfast for families
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 — 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.
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.
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.
make your own oat flour in a blender using rolled oats! Check out our oat flour recipe for more details.
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.
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!
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.
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.
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
- Mixed berries
- Chopped nuts
- Sliced strawberries
- Chopped nuts
- Vegan whipped cream
- Coconut flakes
- Cashew sour cream
- Almond butter
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.
- Healthy Almond Milk Crepes
- Sugar-Free Banana Bread
- Healthy Vegan Oat Bars
- Matcha Overnight Oats
- Vegan Blueberry Oatmeal Muffins
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!
- 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)
- Fresh blueberries
- Sliced banana
- Poppy seeds
- Coconut yogurt & lemon slices
- 4 tbsp lemon juice
- 2 tbsp maple syrup
- 2 tbsp almond butter
- 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.
- 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!
Nutrition Information:Yield: 16 Serving Size: 1 pancake
Amount Per Serving: Calories: 70Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 227mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 3g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.