This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
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.
Hey 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.
In 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.
You’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.
More Pancake Recipes
- Chocolate Chip Pancakes
- Fluffy Gluten-Free Pancakes
- Paleo Pancakes (Gluten Free, Dairy Free)
- Sweet Potato Pancakes
- Easy Jack O Lantern Pancakes
- Mashed Potato Pancakes
- Paleo Gingerbread Pancakes (Gluten Free, Grain Free)
Blueberry Oatmeal Pancakes (Vegan, Gluten Free)
Ingredients
- 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
- ¾ cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil , melted
- 1 cup blueberries
- 1 tbsp blueberry chia jam , to serve
- 1 tbsp maple syrup , to serve
Instructions
- Mix together the tablespoon of flaxseed meal and 3 tablespoons warm water and set aside until gooey, almost like egg whites.
- In a measuring cup, add 1 teaspoon lemon juice then top off with almond milk to make 3/4 cup. Stir and set aside until curdled.
- In a blender, add oats and blend quickly until almost forms a flour. Add remaining ingredients, except for blueberries, and blend until smooth.
- Heat a lightly oiled skillet or griddle over medium heat. Spoon pancake batter on, about 1/4 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.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
Never Miss A Meal!
New Recipes Straight To Your Inbox
A curated selection of our most recent recipes, delivered straight to your inbox once a week.
Leave A Review
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Wow these are delicious! I used regular flour because that’s all I had on hand but worked great!
omg I just made these today. I didn’t have rice flour so I used quinoa flour. and instead of blueberries I added 1/2 cup of blackberries and bananas. Let me tell you these are the most delicious pancakes I’ve ever tasted!!!!
I’m so glad you liked them!
I was really excited to try these. After reading the responses I substituted quinoa flour for the rice flour thinking I didn’t have any-found it later in the freezer! Mine were thick-maybe because of the quinoa flour? and had a bitter taste. Due to my substitutions I won’t rate the recipe.
Did you make any other substitutions? I would say the bitterness definitely comes from the quinoa flour, since quinoa can be very bitter if not properly rinsed.
How many pancakes does the recipe make?
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!
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!
Hi Cheryl, This looks amazing! Do you think I can omit the oil?
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! 😀