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

Blueberry Oatmeal Pancakes (Vegan, Gluten Free)

Gluten-free and vegan blueberry oatmeal pancakes that come together quickly and are totally delicious.
Course Breakfast
Cuisine American
Keyword blueberry, gluten free, oatmeal, pancake, vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people
Calories 448kcal
Author Cheryl Malik


  • 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


  • 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.


Serve with blueberry chia jam and maple syrup.


Serving: 2g | Calories: 448kcal | Carbohydrates: 79g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Sodium: 990mg | Potassium: 496mg | Fiber: 7g | Sugar: 26g | Vitamin A: 40IU | Vitamin C: 9mg | Calcium: 228mg | Iron: 2mg | Net Carbs: 72g