Sweet, fluffy, filling, and delicious, these freezer friendly vegan blueberry pancakes are an easy and delicious way to start your morning. They’re naturally gluten free and ready in just 15 minutes!
This post may contain affiliate links, which means I earn a small commission if you buy any products through those links. I only link to products I absolutely love and use myself. Thank you for making Eat With Clarity possible!
Pancakes are without a doubt my favorite weekend breakfast food. Especially when you can prep them in advance and sleep in late. *cue these freezer friendly vegan blueberry pancakes!*
They’re light and fluffy but so flavorful and satisfying. Plus, this easy pancake recipe requires no eggs, so they’re totally vegan friendly!
All you’ll need is some oat flour, apple sauce, maple syrup, blueberries and some other pancake essentials like baking powder and vinegar. They’re ready to eat in just about 15 minutes and perfect with a generous pour of maple syrup.
For this recipe you can use either whole oats or oat flour. If you use whole oats, simple grind them into a flour using a high speed blender or food processor. Then, you’ll just need to add all of the ingredients (aside from the blueberries) into a large mixing bowl and whisk until you get a batter.
We’re using a generous amount of baking powder (3 teaspoons) which is key to making the pancakes fluffy. Then gently fold in the blueberries and get cooking!
You’ll want to scoop the batter into even circles on a griddle or saute pan over low/medium heat. I like to use either a medium sized cookie scoop or a 1/4 measuring cup to ensure all of the pancakes are evenly sized.
Cook the pancakes on each side for about 1-2 minutes, or until bubbles start to form around the edges. The batter will thicken as it sits, so you may need to add more milk as you go.
Top them off with more blueberries, coconut yogurt, maple syrup, and you’re in for a treat! I haven’t tested this recipe as waffles, but if you try it out, let me know in the comments how it turns out!
- You can easily freeze or prep these vegan blueberry pancakes ahead of time! They’ll keep in the fridge for about 5 days or in the freezer for 2 months. I like to reheat them in the toaster, but the microwave, oven or stove also work.
- You can use fresh or frozen blueberries for this recipe, they both work equally as well. The only difference is that frozen berries will bleed slightly into the batter, causing it to turn a bit blue/purple.
- With blueberry pancakes, there are generally two ways of adding in the berries. One is to add the berries to the batter and then add the batter to the pan. The second is to add the plain batter to the pan and then top with blueberries. You can really do either, but I find it much easier and cleaner to add the berries to the batter first.
- This recipe is made with oat flour and I do not recommend subbing for another flour. Oat flour absorbs wet ingredients differently, so for best results, stick to the recipe! In place of applesauce, you can use mashed banana, but this will of course alter the taste and texture slightly.
Want more pancakes? Try these!
Lastly, if you try this recipe, be sure to tag me on instagram so I can see your creation! Be sure to leave a rating/review if you try this recipe!
Vegan Blueberry Pancakes (GF)
- In a large mixing bowl, combine flour, baking soda, baking powder and salt.
- Whisk together.
- Add in the applesauce, vanilla, milk, maple syrup, vinegar and whisk together until a batter forms.
- Gently fold in the blueberries with a wooden spoon.
- Heat a greased skillet on medium/low heat.
- Once warm, use a 1/4 measuring cup, cookie scoop or spoon and scoop out the batter and gently spread into an even circle.
- Cook on each side for about 1-2 minutes or until bubbles form around the edges.
- Repeat until all batter has been used. If you notice the batter thickening as it sits, just add 1-2 tbsp of milk to thin it out as needed. Serve warm with fresh blueberries & maple syrup.