I personally ate this entire batch of gluten-free vegan blueberry pancakes in one sitting.

I’ve started kicking my training into high gear for my next race, which will be a 50K (about 31 miles) later this winter. I don’t know specifically which race I’m doing yet – all of the ultramarathons around here this time of year use a lottery system, so I signed up for a few different ones and will wait to see how the dice roll. If I don’t get into any of the ultras, then I’ll run a marathon as a backup. If I do get in, this will be my first ultramarathon! Pretty cool. My goal is definitely just to complete the race, not to go for a specific time. Especially because winter conditions around here can be pretty unpredictable. (Just this morning, despite “balmy” temperatures in the mid-30’s, I was slipping around on black ice during my run).

Anyway, that was a roundabout way of saying that I did an 18-mile training run this weekend, and really wanted carbs, specifically pancakes, afterward. So I whipped up a batch of these gluten-free vegan blueberry pancakes, thinking that I’d eat half and freeze the other half. A little while later, I was staring down an empty plate with a few pancake crumbs and some maple syrup. Honestly, I don’t regret a thing! Eating huge meals is a great perk of distance running (I may or may not have paired them with a bunch of potato chips)… and as far as pancakes go these are actually pretty healthy. I think you could probably even make them without the oil (haven’t tested that yet, though!).

Lately I’ve been playing around with oat flour a lot. I love the naturally sweet flavor of oats, and that oat flour is nearly as soft and delicate as all-purpose wheat flour while also being whole grain. Plus, oat flour is relatively cheap pound-for-pound, even more so if you make it yourself from quick or rolled oats. Win-win! For some baked goods, it’s better to combine oat flour with another grain flour that isn’t as sticky, but for these gluten-free pancakes, all you need is a little bit of starch and you’ll get a nice soft and fluffy texture. Officially these are just blueberry pancakes, but I mixed some chocolate chips into half of the batter and I gotta say, that was a pretty tasty addition. If I was even hungrier (which is seriously difficult to envision) I might have also added some toasted pecans on top. Mmmm.

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5 from 2 votes

Gluten-free Vegan Blueberry Pancakes

Gluten-free vegan blueberry pancakes, made with heart-healthy oat flour. Makes a perfect-sized batch for two people.

Course Breakfast

Cuisine gluten-free, nut-free, soy-free, vegan, vegetarian

Keyword gluten-free blueberry pancakes

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 417kcal

Author Yup, it's Vegan

Ingredients

Dry mixture:

1/2 cup + 2 tbsp oat flour (certified gluten-free if needed)
2 and 1/2 tbsp tapioca flour (cornstarch may also work, but I have not tested it)
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt

Wet mixture:

1 tbsp flaxseed meal
2 tbsp water
1/2 tsp vanilla extract
1/2 cup plain, unsweetened non-dairy milk room temperature
1/2 tsp apple cider vinegar (or white vinegar)
2 tbsp maple syrup
2 tsp coconut oil very soft or melted
1/4 cup blueberries heaping (thawed and drained if frozen)

Instructions

In a mixing bowl, mix together all of the dry ingredients and try to break up any clumps.
In another bowl, mix the ground flax with the water and let sit for 5 minutes. Add the vanilla, nondairy milk, vinegar maple syrup, and coconut oil, and whisk to combine until the coconut oil is emulsified.
Pour the wet mixture into the dry mixture and stir until there are no lumps remaining. Fold in the blueberries. It is normal for the blueberry color to bleed out into the batter a little bit. Let the batter rest for at least 5 minutes while you get your skillet ready.
Heat a large, nonstick skillet over medium heat and drizzle a few drops of neutral oil onto it, using a paper towel to spread the oil around. Pour about a quarter cup of batter for each pancake (I could only fit 2 at a time on my skillet - I recommend starting with just one pancake to test the batter thickness).
When the edges have set and the middles of the pancakes are bubbling, flip them over and cook for 2-3 more minutes on the other side, until the pancakes are set all the way through.
Repeat with the rest of the batter, oiling the skillet again in between batches. Serve with generous amounts of real maple syrup, and nondairy butter if desired.

Notes

After testing out a pancake, if you'd like a thicker/heartier texture, stir a little more oat flour into the batter. If you'd like a texture that's less thin, add more nondairy milk to the mixture as desired. Speaking of oat flour, if you're making it yourself from oats, BE sure to grind it as finely as possible.

The reason that the nondairy milk should be at room temperature is so that the coconut oil doesn't solidify when it comes into contact with the cold liquid. I sometimes take my soy milk right from the fridge and nuke it in the microwave for 30 seconds to get it up to a warmer temperature.

Nutrition

Sources consulted: blueberry muffin pancakes by Minimalist Baker; oat flour pancakes by the Food Prepper.

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Comments

KhiSha'nee says

January 22, 2019 at 15:17

Hi Shannon,
My daughter & I just got making and eating these delicious pancakes for lunch.Sooo good,we ate them with a cut up apple and orange each.
I opted out on the maple syrup used my stevia powder,I know they’d have been more authentic with the maple syrup…..I also sprinkled some chia seeds and help seeds into the mix.
These,are amazingly healthy and you can be very creative with add in’s.
Thanks Shannon 🖒 ,I’ll definitely be making these again.
Thinking next time I’ll do a bigger batch and freeze some.This recipe made 4.
KhiSha’nee

James says

October 22, 2018 at 00:07

Must have been hungry to knock all those over in one go! They do look tasty though.

Marie says

July 24, 2017 at 05:47

We make this recipe regularly. Usually I use less oil and sugar and they still come out pretty good.

ｒｉｋａ＠ｖｍ says

January 29, 2015 at 16:25

Did you get in the ultramarathon yet? Wishing you best of luck with your training! I love having oats around and grind them into flour, so handy and affordable staple to have around! I look forward to using more oat flour! Your pancakes look absolutely delicious…I would love to try a gluten-free version and I love that you make a batch for two, you are so lovely!

Kari @ bite-sized thoughts says

January 22, 2015 at 08:53

Wow – 50km!! That’s amazing 🙂 These definitely looks like good fuel for your running. I have my first 16 mile training run scheduled for this weekend (in the lead up to my first marathon) so I may just turn to these afterwards 🙂 They sound delicious!

- Shannon @ Yup, it's Vegan says
  
  January 26, 2015 at 08:02
  
  Thank you! Hope your training run went well!! I almost made these again after this weekend’s run, ended up getting vegan French toast at a restaurant instead =P
  
Laura @ the gluten-free treadmill says

January 20, 2015 at 21:06

This recipe makes me so happy – I miss pancakes! I’m giving this recipe to my friend who loves to cook o he can smell them (and I can eat them)!

- Shannon @ Yup, it's Vegan says
  
  January 26, 2015 at 08:03
  
  I don’t blame you for missing pancakes!! It made me happy that these were able to be gluten-free without needing too many different flours 🙂
  
June Burns says

January 20, 2015 at 07:47

Those look fantastic! Love the use of oat flour, such a great alternative for breakfasts 🙂

- Shannon @ Yup, it's Vegan says
  
  January 26, 2015 at 08:04
  
  Thanks, June! Oat flour is the best, whole grain but still light and sweet! I wish I wasn’t too lazy to make my own all the time =P