The Best Blender Blueberry Oatmeal Pancakes (No Dairy + Gluten-Free!)
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course, Breakfast, Snacks, Brunch
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Cuisine
American, International
The Best Blender Blueberry Oatmeal Pancakes (No Dairy + Gluten-Free!)
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Blender blueberry oatmeal pancakes are the perfect start to any day. Delicious, healthy (gluten-free and dairy-free), and made with whole grain oats–this pancake recipe is a simple, fun breakfast that the whole family will love!
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Ingredients
- 2 cups gluten-free rolled oats
- 2 large egg
- 1 tbsp coconut oil
- 1 cup oat milk or any dairy-free milk, vanilla
- 1 tbsp honey or maple syrup
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp ground cinnamon optional
- salt pinch
- 1 cup blueberries set some aside for topping, fresh or frozen
Instructions
- Blend the Ingredients: Add the rolled oats, eggs, coconut oil, oat milk, maple syrup, vanilla extract, baking powder, baking soda, ground cinnamon, and salt to a high-speed blender.Blend until the mixture is smooth and well combined. The batter will be thick but pourable. If it’s too thick, you can add a bit more oat milk to reach your desired consistency.
- Add the Blueberries: Gently fold in the blueberries and pulse a few more times until well combined. You can also add a few blueberries directly to each pancake while cooking.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or a cooking spray.Pour about 1/4 cup of batter onto the skillet for each pancake; cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes. Flip the pancake and cook for another 2-3 minutes on the other side until it’s golden brown and cooked through.
- Serve: Serve the pancakes warm with additional blueberries on top and a drizzle of maple syrup and/or coconut whipped cream, if desired.
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