Blueberry Oatmeal Pancakes (Vegan, Gluten Free)

Blueberry Oatmeal Pancakes (Vegan, Gluten Free). Perfect, perfect, perfect
Hey girl,

I know you’ve been trying to cut down on gluten lately. So I made you these blueberry oatmeal pancakes.

Hey girl,

I know you’ve been thinking a lot about factory farming lately after watching Food Inc.: Baby Edition. So I made you these blueberry oatmeal pancakes. 

Blueberry Oatmeal Pancakes (Vegan, Gluten Free). Perfect, perfect, perfectHey girl,

I know you have like fourteen seconds to make breakfast in the morning, so I made you this blueberry oatmeal pancakes recipe. And then made them for you anyway.

Blueberry Oatmeal Pancakes (Vegan, Gluten Free). Perfect, perfect, perfectIn honor of Ryan Gosling’s imminent parenthood, I came up with these ridiculously awesome blueberry oatmeal pancakes, which he will undoubtedly share with his super modern and equally awesome baby / evil baby mama, a one Eva Mendes. They’re gluten free and vegan and come together in a few seconds in a Vitamix. Does it get better than that?

Top it all off with some superfoody blueberry chia jam and maple syrup, and you’re in is-this-actually-healthy? heaven, I tell you. 

Blueberry Oatmeal Pancakes (Vegan, Gluten Free). Perfect, perfect, perfectYou’ll love these because they’re a bit nutty from the oatmeal and brown rice flour; the heady, aromatic vanilla from the blueberry chia jam plays beautifully with the real maple syrup; the chia seeds and oats are filling without being heavy; the blueberries are bright little bursts of fruity sweetness, with just a tiny tartness to balance it all out. Did I mention they’re vegan and gluten free?

Make sure your pan is hot enough to form the pancake, but not so hot that it’ll burn the surface of the pancake quickly. You need to cook these totally through, or else they’ll taste somewhat gummy. So keep it kind of low and slow, about medium heat. 

5.0 from 4 reviews
Blueberry Oatmeal Pancakes (Vegan, Gluten Free)
Gluten-free and vegan blueberry oatmeal pancakes that come together quickly and are totally delicious.
Recipe type: Breakfast
Cuisine: American
Serves: 4
  • 1 tablespoon freshly ground flaxseed meal
  • 3 tablespoons warm water
  • ½ cup brown rice flour
  • ½ cup quick cooking oats
  • 1 tablespoon agave nectar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon lemon juice
  • about ¾ cup almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil, melted
  • about 1 cup blueberries
  • blueberry chia jam, to serve
  • maple syrup, to serve
  1. Mix together the tablespoon of flaxseed meal and 3 tablespoons warm water and set aside until gooey, almost like egg whites.
  2. In a measuring cup, add 1 teaspoon lemon juice then top off with almond milk to make ¾ cup. Stir and set aside until curdled.
  3. In a blender, add oats and blend quickly until almost forms a flour. Add remaining ingredients, except for blueberries, and blend until smooth.
  4. Heat a lightly oiled skillet or griddle over medium heat. Spoon pancake batter on, about ¼ cup per pancake, and place about 5-7 blueberries on top. Cook until bubbles form and burst on the surface. Flip with a spatula and press down to cook evenly. Cook about 3 more minutes, or until cooked through. Serve with blueberry chia jam and maple syrup.



  1. says

    Oh YUM. I need these. I’m pretty sure that your gorgeous blueberry chia jam would be good on anything but this is obviously a great use of it!

    • Cheryl Malik says

      Oooh, thanks Shannon! It really is good on top of these guys. Now I’m bummed I’ve already eaten all the leftovers!

    • Cheryl Malik says

      Haha thanks! I hate that my thumb is in it, but alas. I tell you, I was channeling Marc when I was cooking these! Pro tip: you only need one actually pretty pancake……. put it on top. Haha! I’m a cheat

    • Cheryl Malik says

      Thanks Rebecca! I was actually thinking of sharing these with you since they’re gluten free!

  2. says

    Goodness! Cheryl! Love this recipe with the oats and brown rice flour. I’m wondering if this would work with quinoa flour (what I have on hand). Anything with blueberries, especially now, is what I am craving! Thank you for your inspiration and beautiful photography!

    • says

      I’m sure the quinoa flour would work, and a bit more protein in the morning too! Definitely try it and let me know how you like it :)

    • Cheryl Malik says

      Hrm, my batter IS thin actually. I think perhaps I just keep my skillet fairly hot, so when you pour the batter on, it sets quickly and builds from there. If yours is too thin, try just blending in more oatmeal maybe?

    • Cheryl Malik says

      No, it just means we need to be friends – ha! They’re so yummy, and I’m thinking of adding chickpea flour next.. we’ll see!

  3. Anna says

    These were great! I went a little blueberry crazy in the pancakes (like 15 instead of 5), but I didn’t have any blueberry chia seed jam, unfortunately, so I had to make up for it somehow! Thanks for the recipe :)

    • Cheryl Malik says

      I wouldn’t.. you might be able to get away with it but I’ve never tested it that way and can’t imagine it would hold the pancakes very well. Coconut oil is excellent for you, though! 😀

  4. Kristi says

    So, I’m new to a gluten-free mindset. What am I missing? I thought quick oats fell in the gluten category. These look divine, and I’m excited to try them. But…cautious because of oatmeal. Thanks!

    • Cheryl Malik says

      Oats in and of themselves are gluten-free; the problem comes with contamination. I use Whole Foods rolled oats, and I know Bob’s Red Mill has a specifically gluten-free rolled oats too. I wouldn’t use like.. Quaker if you’re really concerned. We don’t have allergies, though, so we’re personally a bit more laid-back about contamination. Hope you try them Kristi!


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