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The Best Blender Blueberry Oatmeal Pancakes (No Dairy + Gluten-Free!)

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Course: Main Course , Breakfast , Snacks , Brunch
Cuisine: American , International

Ingredients

  • 2 cups gluten-free rolled oats
  • 2 large eggs
  • 1 tbsp coconut oil
  • 1 cup vanilla oat milk or any dairy-free milk
  • 1 tbsp honey or maple syrup
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon optional
  • pinch of salt
  • 1 cup fresh or frozen blueberries set some aside for topping

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Serve: Serve the pancakes warm with additional blueberries on top and a drizzle of maple syrup and/or coconut whipped cream, if desired.