Blueberry Pancakes (Vegan, Nut-Free, Gluten-Free) Recipe
Delicious and fluffy vegan, gluten-free, and nut-free blueberry pancakes made with homemade oat flour, arrowroot starch, and fresh blueberries. Perfect for a healthy breakfast or brunch, these pancakes are naturally sweetened with maple syrup and can be topped with a variety of vegan toppings such as coconut whipped cream and fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
For the Blueberry Pancakes:
- 2 cups oats (gluten-free if desired) or 1.5 cups store-bought oat flour
- 2 tablespoons arrowroot starch
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
- ¼ teaspoon ground cinnamon
- 1 cup unsweetened plain plant milk (oat or almond milk recommended)
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- Avocado oil or vegan butter for greasing the griddle
Topping Ideas:
- Homemade coconut whipped cream
- Homemade raspberry chia jam
- Homemade nut butter or seed butter
- Fresh berries or banana slices
- Maple syrup
- Vegan butter (such as Earth Balance soy-free vegan buttery spread)
Instructions
- Heat the griddle: Preheat a large griddle over medium heat until hot and ready for cooking.
- Make oat flour: In a completely dry blender, process the oats until they form a super fine flour. Homemade oat flour is preferred for a better texture.
- Mix dry ingredients: In a medium mixing bowl, combine the oat flour, arrowroot starch, baking powder, salt, and ground cinnamon. Whisk together to blend evenly.
- Add wet ingredients: Whisk in the plant milk, maple syrup, and vanilla extract until the batter is smooth and free of clumps.
- Fold in blueberries: Gently fold the fresh blueberries into the batter. If the batter is too thick, add 1-2 tablespoons more plant milk and stir to thin as desired.
- Grease the griddle: Lightly coat the hot griddle with avocado oil or vegan butter before cooking each batch of pancakes.
- Cook pancakes: Pour ¼ cup of batter per pancake onto the griddle. Cook each side for 4 to 5 minutes, or until bubbles appear throughout the pancake and edges turn golden brown. Use a spatula to gently flip each pancake once it is ready.
- Serve hot: Remove pancakes from the griddle and keep warm. Re-grease the griddle between batches as needed. Serve the pancakes while hot with your choice of toppings such as nut butter, maple syrup, fresh berries, or vegan butter.
Notes
- For the best texture, make your own oat flour by blending oats finely instead of using store-bought flour.
- If batter is too thick, thin it with additional plant milk 1 tablespoon at a time.
- Cook pancakes on medium heat to ensure they cook through without burning.
- Use a non-stick griddle or well-seasoned pan for easy flipping of pancakes.
- Re-grease the griddle between batches to prevent sticking.
- Try toppings like coconut whipped cream or raspberry chia jam for extra flavor variety.
