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Blueberry Oatmeal Pancakes
Course: Breads, doughs, and battersCuisine: Breakfast, BrunchDifficulty: MediumServings4
servingsPrep time5
minutesCooking time15
minutesCalories170
kcalThis Vegan Blueberry Oatmeal Pancake recipe offers a plant-based alternative to traditional pancakes, utilizing a high-performance blender for preparation. The batter combines rolled oats, bananas, and aquafaba (chickpea liquid) as egg replacers, resulting in a fiber-rich, refined sugar-free breakfast option. The addition of blueberries and cinnamon enhances the flavor profile, while maintaining a light texture. This recipe is suitable for both quick weekday breakfasts and leisurely weekend brunches. Each serving contains about 62 calories, making it a relatively low-calorie option. The use of whole food ingredients and the absence of dairy and eggs make these pancakes appropriate for vegan diets and those seeking to incorporate more plant-based meals into their routine.
Ingredients
1 1/2 cups (135 g) rolled oats
1 whole banana
1 cup (240 ml) unsweetened milk of choice
1/4 cup (60 ml) aquafaba (liquid from a can of chickpeas)
3/4 teaspoon (6 g) baking powder
1/2 teaspoon (1.3 g) ground cinnamon
2 teaspoons vanilla extract
2 dates, pitted
1/4 cup (37 g) fresh or frozen blueberries
Directions
- In a high-performance blender, combine the oats, banana, milk, aquafaba, baking powder, cinnamon, vanilla, and dates.
- Blend on high speed until smooth and well-combined, about 1 minute.
- Gently fold in the blueberries, being careful not to overmix.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or cooking spray if needed.
- For each pancake, pour about 1/4 cup of the batter onto the hot surface. Cook until bubbles start to form on the surface and the edges look dry, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until cooked through.
- Repeat with the remaining batter, greasing the surface as needed.
- Serve the pancakes warm, with desired toppings such as maple syrup, nut butter, or fresh fruit.
Recipe Video
Notes
- For thinner pancakes, add an extra 1/4 cup of milk to the batter.
- You can substitute the aquafaba with 1/4 cup plain, unsweetened plant-based yogurt for a different texture.
- Swap out the blueberries for other fresh or frozen fruit, such as raspberries or chopped strawberries. These are also great with chocolate chips!
16 responses to “Aquafaba Oatmeal Pancakes”
WOW!!! First time making something like this in the Vitamix! Why have I not done this before. So easy and amazing! Made it exactly as you mentioned and they turned out incredible!! Thank you so much!! This is definitely going to be a saved and repeated recipe in our home.
I make my garbanzo beans in the instant pot. Can I use the liquid from this?
Probably, yes!
Tried these for the first time this evening… SO good! Just ordered a double-burner nonstick griddle so we can make more at once. :o)
Yes! We just found ourselves saying we wanted a double griddle now that we have to make a double batch to feed the whole family
I just made these. I’m not a vegan, but I made the cakes with the listed ingredients (plus one more date) and they are delicious! I don’t miss the butter sugar and eggs at all. Fluffy and filling without being heavy. This website is so helpful, thank you!
Fluffy and filling and healthy but don’t taste like they are 👍
I made it with left over coconut holiday nog instead of almond milk, and subbed 2 eggs for the aqua faba and my kids loved them! Great recipe, easy to follow, not a lot of fuss. Thank you!
I am not vegan and I’d love to try this recipe with the egg white. How many eggs go in?
Thanks!Great! Use 1/4 cup and let us know how it worked. 🙂
I have just bought a Vitamix and made these pancakes but the batter was thick and the pancakes would not cook. I added more milk to thin out the batter but still wouldn’t cook through. I added two eggs in place of the aqua faba as the viewer above. That is the only change I made. The batter smelled good though!not sure what happened.
Made these this morning, and packed them up for my roomies with raspberries and maple syrup. They were DE-licious! Can’t wait to make them again.
Steph! You must have moved because last we saw you, you had your own place!
I just made 2 batches! I added cinnamon and pumpkin… froze 2 bags full for an easy grab and microwave breakfast for my son (and me) 🙂
Go Lana, go Lana go!
For those who don’t know, this is her son. Also my nephew.
For the record, we make these 3 Saturdays per month.
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