Vegan Gluten Free Blueberry Pancakes

Thick and fluffy flourless blueberry pancakes made with oatmeal and banana, for the perfect breakfast! Easy, blender made and naturally packed with protein, these healthy pancakes are also vegan and gluten-free.

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings servings

Calories 135kcal

Author Arman

Equipment

Ingredients

1 cup rolled oats gluten-free, if necessary
1/4 cup milk of choice I used oat milk
1 medium banana approximately 1/2 cup
1 tablespoon baking powder
1 tablespoon apple cider vinegar * See notes
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/2 cup blueberries fresh or frozen

Instructions

In a high speed blender or food processor, add all your ingredients, except for the blueberries, and blend until a thick batter remains. Fold in the blueberries but do not blend.
Let the batter sit for 5-10 minutes, for the batter to thicken slightly.
Preheat a lightly greased pan on medium heat. Once hot, pour a quarter cup portions of the batter in the pan. Cook for 1-2 minutes, or until the edges start to brown and bubble. Flip and cook for a further minute or two. Repeat until all the batter is used up.
Serve and enjoy!

Notes

* You can substitute this for lemon or lime juice

Pancakes can be made in double, triple, or more batches- This serves 2 hungry people or 4 breakfast servings.

Nutrition