Vegan Blueberry Oatmeal Pancakes (Gluten-Free)
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!
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!
Nutrition
Serving: 1pancake | Calories: 70kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 227mg | Fiber: 1g | Sugar: 2g