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.
Blueberry Oatmeal Pancakes (Vegan, Gluten Free)
Ingredients
- 1 tablespoon freshly ground flaxseed meal
- 3 tablespoons warm water
- 1/2 cup brown rice flour
- 1/2 cup quick cooking oats
- 1 tablespoon agave nectar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
- 3/4 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.
Notes
Nutrition
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
Hannah Carande says
Wow these are delicious! I used regular flour because that’s all I had on hand but worked great!
lauren says
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!!!!
Cheryl Malik says
I’m so glad you liked them!
Gardenbug says
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.
Cheryl Malik says
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.
Madison says
How many pancakes does the recipe make?
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!
Deb says
Hi Cheryl, This looks amazing! Do you think I can omit the oil?
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! 😀
Atlantamichele says
Made these pancakes this morning and they were easy and wonderful! It’s hard to find a gluten-free, vegan pancake recipe this easy.
I tripled the recipe and substituted one of the 1/2 cups of the brown rice flour with sweet sorghum flour (too lazy to grind more rice flour). Also substituted maple syrup for agave, apple cider vinegar for lemon juice and vegan butter for the coconut oil (since my husband doesn’t like the latter). Also used frozen blueberries since it is January.
All turned out great and my kids loved them! Thanks so much!
Cheryl Malik says
Sounds wonderful!
Brittany says
Do you know approximately how many calories are in one serving size?
Cheryl Malik says
Unfortunately I don’t, but I’ve heard some people have success with this calculator: http://www.myfitnesspal.com/recipe/calculator
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
Haha! Blueberry crazy is never a bad thing. So glad you liked them Anna!
Jessica @ Jessica in the Kitchen says
Is it bad that the mention of “hey girl” led me straight to this post? This pancakes look amazing…LIKE I love the use of rice flour and oats – rice flour is next on my list of flours to try! Pinning this beauty.
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!
Kathleen says
How do you get you pancakes so thick? My batter is probably too thin–how can I thicken?
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?
Traci | Vanilla And Bean 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!
cheryl 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 🙂
Rebecca @ Strength and Sunshine says
Ah, such a perfect stack! Pancakes = life 😉 And blueberry pancakes are always so divine!
Cheryl Malik says
Thanks Rebecca! I was actually thinking of sharing these with you since they’re gluten free!
O says
Beautiful and tasty!
Cheryl Malik says
Thanks O!
Melissa Belanger says
These pancakes are so pretty! I want them now. Also, awesome pour shot!
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
Shannon 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!