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Blueberry Oatmeal Pancakes
Blueberry Oatmeal Pancakes
Course: Breads, doughs, and battersCuisine: Breakfast, BrunchDifficulty: MediumServings4
servingsPrep time5
minutesCooking time15
minutesCalories170
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.
Ingredients
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
Directions
- In a high-performance blender, combine the oats, banana, milk, aquafaba, baking powder, cinnamon, vanilla, and dates.
- Blend on high speed until smooth and well-combined, about 1 minute.
- Gently fold in the blueberries, being careful not to overmix.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or cooking spray if needed.
- For each pancake, pour about 1/4 cup of the batter onto the hot surface. Cook until bubbles start to form on the surface and the edges look dry, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until cooked through.
- Repeat with the remaining batter, greasing the surface as needed.
- Serve the pancakes warm, with desired toppings such as maple syrup, nut butter, or fresh fruit.
Recipe Video
Notes
- For thinner pancakes, add an extra 1/4 cup of milk to the batter.
- You can substitute the aquafaba with 1/4 cup plain, unsweetened plant-based yogurt for a different texture.
- Swap out the blueberries for other fresh or frozen fruit, such as raspberries or chopped strawberries. These are also great with chocolate chips!
