Blueberry Oatmeal Pancakes (Vegan, Gluten Free)
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Recipe by 40 Aprons.
The pancakes, lightened
- plant milkinstead ofwhole milk
- oatsinstead ofwhite flour
Ingredients
Scaled from 2. Cooking times barely change.
- ½ tbsp freshly ground flaxseed meal36 cal
- 1½ tbsp warm water0 cal
- ¼ cup brown rice flour109 cal
- ¼ cup quick cooking oats88 cal
- ½ tbsp agave nectar22 cal
- ½ tsp baking powder0 cal
- ¼ tsp baking soda0 cal
- ¼ tsp salt0 cal
- ½ tsp lemon juice1 cal
- ⅜ cup almond milk16 cal
- ½ tsp vanilla extract0 cal
- ½ tbsp coconut oil (melted)66 cal
- ½ cup blueberries60 cal
- ½ tbsp blueberry chia jam (to serve)36 cal
- ½ tbsp maple syrup (to serve)29 cal
Contains tree nuts
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
Method
- 01
Mix together the tablespoon of flaxseed meal and 3 tablespoons warm water and set aside until gooey, almost like egg whites.
- 02
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.
- 03
In a blender, add oats and blend quickly until almost forms a flour. Add remaining ingredients, except for blueberries, and blend until smooth.
- 04
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.