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!
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 and healthy.
All you’ll need is some oat flour (or whole oats which you can grind into flour in your blender!), 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 (very) generous pour of maple syrup on top! If you love this recipe, try my peanut butter waffles next!
OAT FLOUR. I love using oat flour in baking and in pancakes because it makes things so fluffy. While these are kind of like vegan oatmeal pancakes, they taste just like regular!
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!
APPLE SAUCE. The apple sauce is used in place of eggs and will help naturally sweeten the pancakes.
In place of applesauce, you can use mashed banana, but this will of course alter the taste and texture slightly.
MILK. Any kind of non dairy milk will work here. I usually use almond because that’s what I have on hand, but you can use oat, soy, coconut etc.
MAPLE SYRUP. These pancakes are kept refined sugar free since we’re just using maple syrup to sweeten!
BAKING POWDER. A generous 3 teaspoons of baking powder will make these vegan pancakes so fluffy.
BLUEBERRIES. 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.
If you use frozen blueberries, you do not need to thaw them for pancakes.
How to make vegan blueberry pancakes
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 and/or maple syrup! I also love melting some frozen blueberries on the stove with some maple syrup and making a little compote to go on top. SO good!
I haven’t tested this recipe as waffles, but if you try it out, let me know in the comments how it turns out! If you are looking for a waffle recipe instead, try these almond flour waffles or my classic vegan waffles.
How to store and freeze
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.
When to add the mix ins
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.
Is oat flour gluten free?
Yes, oats are naturally gluten free, and therefore oat flour is gluten free.
However, and this is a big however for my fellow Celiac friends, oats are often contaminated with gluten during processing/growing, so be sure to get an oat flour that is certified gluten free!
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
by: claire cary
- 1 ½ cups oat flour
- 6 tbsp applesauce
- ½ cup non-dairy milk I used almond
- 3 tsp baking powder
- 1 tsp baking soda
- 2-3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar can sub for lemon juice
- ¼ tsp salt
- ⅔ cup blueberries
- 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.
I ended up with a completely different recipe due to what I had on hand, and thought I botched it, but these actually came out quite well. I used Bob’s Red Mill blend of gluten free all purpose flour (sans the recommended xanthan), which turned out much too thick as written. I ended up adding another ~1 1/4 cups of oat milk to get to a typical pancake batter consistency. I also misread the amount for ACV and added 1 Tbsp (!) instead of 1 tsp. Ended up using the full 3 Tbsp of maple syrup and tested a small batch with blueberries to make sure it didn’t taste awful, and was pleasantly surprised. I think the milk to vinegar ratio worked out, and the pancakes were fluffy and delicious.
Next time if making GF I’d decrease the amount of flour by 1/3 and adjust milk as needed. A good recipe base saved this one!
Matilda Trunchbull says
Amazing and so easy to make!
I am new to your recipes. I found you on accident and so happy I did. I made your chocolate chia pudding today. It turned out great and thickened fast. I used what I had on hand coconut milk (lite in the can) and a little less of oat milk for the non dairy milk. It is delicious. I am going to made your blueberry pancakes next. My daughter has many health issues and I do as well. She ordered a bunch of vegan cookbooks for me and to be honest I have bad fatigue issues so made me feel overwhelmed. I am going to be using your website for my recipes. Thank you for sharing your beautiful recipes.
Claire Cary says
So happy to have you here! Sorry to hear about your daughter, my health issues are the reason I started my blog in the first place, so I hope my recipes are able to help you! Can’t wait to see what else you try!
These are the best!! 😊
Claire Cary says
Thanks Linda! So glad you like them 🙂