Vegan Blueberry Oat Pancakes - No added sugar!
What’s your favorite brunch or breakfast food? Hands down, mine is pancakes! I love a good fluffy stack that melts in your mouth and lingers with sweet notes of deliciousness. Oh, so dreamy, right?! The only problem with traditional pancakes is given the lack of fiber and high added sugar, they often leave me feeling a bit sluggish. Well, not these Vegan Blueberry Oat Pancakes. Made with oats and flax, and sweetened with banana and blueberries, they’re loaded with fiber, provide a good source of plant protein and healthy fats and no added sugar. Bonus - given the sweetness of the ripe banana, I ate my leftovers without maple syrup. Yes, they’re that good! These pancakes are also so quick and easy to make, that you can even whip them up on busy weekdays. Simply grind your oats and flax in a food processor to make the flour, add in your milk and banana, then combine the remaining ingredients in a bowl and mix until combined. Pour silver dollar sized pancakes into a hot pan, and watch the magic happen!
Lastly, July is also national blueberry month and you all know how much I love these little nutritional wonders! Check out all of the wonderful health benefits of blueberries in this post.
I hope you enjoy these pancakes as much as I do!. As always, I’d love your feedback. Make this recipe and let me know your thoughts in the comments, tag me @bloomwithbenutrition on social media and share with your family and friends. Let’s bloom!
Vegan Blueberry Oat Pancakes - No added sugar!
Prep Time: 1 min | Make time: 10 mins | Total time: 11 mins
Serves: 2-3 (depending on size of pancakes)
INGREDIENTS
1 cup old fashion oats (gluten free if necessary)
2 tablespoons ground flax
1 cup Good Karma Flax Milk +Protein (any plant-based milk will work, however use Soy, Pea milk or Good Karma Flax +Protein for a good source of plant protein)
1 medium banana, ripe (use an unripe banana and 1 Tbs maple syrup to make Low FODMAP)
1 tsp vanilla extract
2 tsp baking powder
1/4 tsp baking soda
1 Tbs vinegar, apple cider
1/2 cup blueberries (fresh or frozen)
Coconut oil spray for cooking (or amall amount of vegan butter for cooking)
Directions
Prep
Rinse your blueberries and gently pat dry to remove excess water (or take out your frozen blueberries and measure a cup. Don’t let them sit out and defrost, however, as this will add too much water).
Make
Blend the oats and flax in a mini food processor until they form a "flour" consistency, then pour into a medium bowl.
Next blend the banana and plant-based milk in the food processor, and process until smooth. Pour this mixture into a medium bowl.
Stir in the vanilla extract and let the mixture sit for 5 minutes to thicken. If you’d like to make these sweeter, you can also add in 1 tablespoon of maple syrup, but I promise you with a ripe banana, you don’t need it.
Add the remaining ingredients to the bowl and mix until fully combined.
Heat a medium non-stick pan over medium high heat. Then lightly spray with coconut oil. Turn the pan down to medium-low to prevent burning.
Pour pancakes into the pan, about 3 at a time, leaving enough room to flip the pancakes over. I found that smaller, silver dollar-sized pancakes worked best.
Once the pancakes form bubbles and the ridges are solid, flip them over and let the other side cook for about a min. Note, these pancakes won’t form a lot of bubbles like traditional pancakes.
Remove from the pan and top with more berries, maple syrup, crushed nuts or however you like to dress up your stack! Enjoy!
Nutrition Info (per serving)
211 calories (45 from fat), 5g total fat, 35g carbohydrate, 6g dietary fiber, 7g protein