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.
Servings 4 servings
Calories 135kcal
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 tbsp baking powder
- 1 tbsp apple cider vinegar * See notes
- 1 tbsp maple syrup
- 1 tsp 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
Serving: 1serving | Calories: 135kcal | Carbohydrates: 28g | Protein: 3g | Fat: 2g | Sodium: 341mg | Potassium: 204mg | Fiber: 5g | Vitamin A: 19IU | Vitamin C: 4mg | Calcium: 211mg | Iron: 1mg | NET CARBS: 23g