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Thick, soft, fluffy and delicious vegan blender blueberry pancakes are flourless, gluten-free and easily made in a blender! No flour, no mixing bowls and with an oil-free option!
What is your favorite kind of pancake? It’s a super close call for me, but between banana pancakes and blueberry pancakes, I think I would choose blueberry pancakes any day!
I was so excited to develop this recipe because everyone needs an easy, healthy go-to vegan blender blueberry pancake recipe. I mean, pancakes made in a blender, am I right?
The funny thing is, I didn’t intend for this these pancakes to be blender pancakes- I actually first developed this recipe using oat flour in a bowl and when I went to test it out for the second time, I accidentally added the ingredients into the blender! I didn’t want to waste the ingredients so I tried it out and obviously, it totally worked! I’ve actually made this recipe so many times since then without fail. These are SO easy to make and less mess=a great start to the morning! And these pancakes are absolutely delicious so let’s get to the good stuff!
They are:
Super Soft
Extra Fluffy
Perfectly Sweetened
Easy to Make
Hearty
Whole Food Plant Based
Gluten-Free & with an Oil-Free Option
Flourless
Ingredients in Vegan Blender Blueberry Pancakes
These flourless vegan pancakes are the perfect breakfast because they are made with healthier, whole food ingredients like:
Rolled Oats– make sure they are certified GF if needed, this brand is great!
Plant-Based Milk– you can use sweetened or unsweetened
Ground Flax Seed
Pure Maple Syrup
Vanilla Extract
Apple Cider Vinegar
Pink Himalayan Salt
Baking Powder
Baking Soda
Fresh Blueberries– of course!
How to Make
Start by adding all of the wet ingredients (plant-based milk, pure maple syrup, flax seed, vanilla extract and apple cider vinegar) into the blender. Make sure to add the plant-based milk into the blender first and then gently mix the ingredients. Let this sit for about 5 minutes.
Next, add the dry ingredients, minus the blueberries, and blend until smooth (about a minute).
Let the batter rest for about 5-10 minutes. The batter should resemble a thick smoothie and pour easily. It should not be thin and runny, or too thick to pour (see notes if your consistency is off). This will thicken a little more as it sits. If it’s too thick to pour and spread, add a little more plant-based milk.
Heat up the pan/griddle over med-low heat, grease pan with a little coconut oil (or skip if you are oil-free and you have a trusty non-stick pan, I personally prefer to use a little coconut oil).
Use 1/4 a cup of batter per pancake, add a small handful of blueberries on top, very gently press them in and cook the pancakes for about 2-3 minutes, flipping when there are holes on the surface of the pancake and the other side is golden brown and firm enough for the spatula to get underneath. Then, cook the other side for about another 2 minutes, until golden brown.
Top with additional blueberries (maybe some walnuts too!), drizzle with pure maple syrup and enjoy these vegan blender blueberry pancakes!
More Vegan + Gluten-Free Pancake Recipes
Vegan Blender Banana Oat Pancakes [GF]
Vegan Pumpkin Pie Pancakes [GF, Oil-Free]
Vegan Fluffy Oat Flour Pancakes [GF, Oil-Free]
FAQ
Yes, any liquid sweetener will work.
It really doesn’t matter! I always try to use unsweetened.
You can use lemon juice.
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If you make this recipe, I would love a rating and comment below! Don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Blender Blueberry Pancakes [GF]
Equipment
- High Speed Blender
Ingredients
Wet Ingredients
- 1 & 1/3 cup plant-based milk
- 1 tbsp ground flax seed
- 5 tbsp pure maple syrup
- 2 tsp vanilla extract
- 2 tsp apple cider vinegar
Dry Ingredients
- 2 cups rolled oats certified GF if needed
- 2 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp pink Himalayan salt
- 1 cup fresh blueberries plus more for topping
Instructions
- Start by adding all of the wet ingredients (plant-based milk, pure maple syrup, flax seed, vanilla extract and apple cider vinegar) into the blender. Make sure to add the plant-based milk into the blender first and then gently mix the ingredients. Let this sit for about 5 minutes.
- Next, add the dry ingredients, minus the blueberries, and blend until smooth (about a minute).
- Let the batter rest for about 5-10 minutes. The batter should resemble a thick smoothie and pour easily. It should not be thin and runny, or too thick to pour (see notes if your consistency is off). This will thicken a little more as it sits. If it's too thick to pour and spread, add a little more plant-based milk.
- Heat up the pan/griddle over med-low heat, grease pan with a little coconut oil (or skip if you are oil-free and you have a trusty non-stick pan, I personally prefer to use a little coconut oil).
- Use 1/4 a cup of batter per pancake, add a small handful of blueberries on top, very gently press them in and cook the pancakes for about 2-3 minutes, flipping when there are holes on the surface of the pancake and the other side is golden brown and firm enough for the spatula to get underneath. Then, cook the other side for about another 2 minutes, until golden brown.
- Top with additional blueberries (maybe some walnuts too!), drizzle with pure maple syrup and enjoy!
Notes
- If the batter seems too thick- add a splash of milk and blend again until it thins out. If it seems to thin, add a tbsp or 2 of rolled oats and blend again until it thickens.
We are big fans of all Alis pancake recipes. Made these for the first time this morning and they were so easy & delicious. Will be another weekend regular at our house. Yummy .
Thank you, Micki! So glad you enjoyed them 🙂
These look delicious, and I can’t wait to try them. But I’m confused. It says that there is an oil free option, but I don’t see any oil in the recipe. Was that just a little mistake, or is there a missing ingredient I should be adding?
Hi, Tonya! The oil-free option would be to use a trusty non-stick pan to cook them, instead of adding oil to the pan. I personally like to use coconut oil to cook them, but others who are completely oil-free choose to use a trusty non-stick pan with no oil. That’s it 🙂 Enjoy!
Making for a second time this morning. I didn’t have blueberries so I defrosted my mixed berries and places this in. Then used the extra juice from berries as my syrup!
So yummy. These are the most hearty pancakes I have eaten and they are SUPER yum.
I love it! Thank you for taking the time to write a review, Bree! 🙂
Huge fan of GF blender pancakes and these did not disappoint! I make them in the evenings and in the morning warm them up, and put in a Thermos for my daughter to take for school lunch. 😉
Love it!!