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Vegan Blueberry Oat Flour Pancakes on a beige plate with a gold fork and knife with a bite of pancake on the work.
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5 from 1 vote

Vegan Blueberry Oat Flour Pancakes (no egg & no banana!)

These Vegan Blueberry Oat Flour Pancakes are simple to make with no banana and no egg. They are dairy-free and are made with oat flour so they are also gluten-free!
Prep Time15 minutes
Cook Time4 minutes
Total Time19 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 Servings
Calories: 374kcal
Author: Megan Calipari
Cost: $3

Equipment

  • 1 Mixing Bowl
  • 1 Whisk
  • Non-Stick Skillet
  • Measuring Cups and Spoons

Ingredients

  • 1 Cup Oat Flour
  • 1 ½ teaspoon Baking Powder
  • ¼ teaspoon Salt
  • ¾ Cup Non-Dairy Milk
  • ¼ Cup Applesauce
  • 1 tablespoon Melted Vegan Butter (plus more for cooking)
  • 1 teaspoon Vanilla Extract
  • ½ Cup Fresh or Frozen Blueberries

Instructions

  • In a large mixing bowl, combine the oat flour, baking powder and salt. Whisk to combine.
    1 Cup Oat Flour, 1 ½ teaspoon Baking Powder, ¼ teaspoon Salt
  • In a small bowl or measuring cup, combine non-dairy milk, applesauce, melted vegan butter and vanilla.
    ¾ Cup Non-Dairy Milk, ¼ Cup Applesauce, 1 tablespoon Melted Vegan Butter (plus more for cooking), 1 teaspoon Vanilla Extract
  • Pour the wet ingredients into the dry ingredients and whisk well, for about 1 minute.
  • Allow the batter to rest for 5 minutes. See note.
  • Heat a large non-stick skillet over medium low heat. Grease it with vegan butter or pan spray. Pour about ¼ cup of batter on to the pan and add a few blueberries onto the batter. Repeat as many times as your pan size will allow.
    ½ Cup Fresh or Frozen Blueberries
  • Cook the pancakes for about 3 minutes, or until the edges look set and there are small bubbles on top. Then flip and cook about 3 minutes longer. Repeat with all the remaining batter. You should get 8 pancakes.

Notes

Whisk this batter really well! You do not need to worry about forming gluten, because these are gluten-free.
Do not skip the resting time. It allows the flour time to absorb the liquid. The batter will thicken up a bit in this time.
To store, allow the pancakes to cool and freeze them for up to a month. Reheat in a toaster oven.

Nutrition

Serving: 4Pancakes | Calories: 374kcal | Carbohydrates: 52g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 711mg | Potassium: 403mg | Fiber: 5g | Sugar: 10g | Vitamin A: 377IU | Vitamin C: 10mg | Calcium: 337mg | Iron: 3mg