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4
servings5
minutes15
minutes170
kcalThis Vegan Blueberry Oatmeal Pancake recipe offers a plant-based alternative to traditional pancakes, utilizing a high-performance blender for preparation. The batter combines rolled oats, bananas, and aquafaba (chickpea liquid) as egg replacers, resulting in a fiber-rich, refined sugar-free breakfast option. The addition of blueberries and cinnamon enhances the flavor profile, while maintaining a light texture. This recipe is suitable for both quick weekday breakfasts and leisurely weekend brunches. Each serving contains about 62 calories, making it a relatively low-calorie option. The use of whole food ingredients and the absence of dairy and eggs make these pancakes appropriate for vegan diets and those seeking to incorporate more plant-based meals into their routine.
1 1/2 cups (135 g) rolled oats
1 whole banana
1 cup (240 ml) unsweetened milk of choice
1/4 cup (60 ml) aquafaba (liquid from a can of chickpeas)
3/4 teaspoon (6 g) baking powder
1/2 teaspoon (1.3 g) ground cinnamon
2 teaspoons vanilla extract
2 dates, pitted
1/4 cup (37 g) fresh or frozen blueberries