These soft fluffy and gooey vegan blueberry pancakes are made with oats and sweetened by bananas, with bursting juicy blueberries in each bite. They are easy to make in one blender. Perfect for a quick breakfast and meal prep for the whole family to enjoy.

These amazing blueberry oatmeal pancakes are fluffy, packed with fueling and wholesome ingredients, and made with just a few simple ingredients you probably already have in your pantry.

And all you need is one blender and one pan. That’s all!

These pancakes are the ultimate breakfast food. It tastes like a Sunny Sunday.

And of course, you can switch out the blueberries for other fruits and add any fresh toppings that you like.

Ingredients for Vegan Oatmeal Pancakes

You can whip these blueberry oatmeal pancakes up with just a handful of simple ingredients from your pantry.

They’re filled with complex carbs, fiber and protein. Plus, there’s very little clean up required. For these pancakes you will need:

Gluten-Free Oats

One of my favorite ingredients for breakfast and vegan baking. You can use rolled oats (old fashioned) or quick oats. However, steel-cut oats will not work for this recipe.

Fresh or Frozen blueberries

If you use frozen, you do NOT need to thaw them. Thawing frozen blueberries will make the batter green.

Ripe Bananas

The riper the bananas, the sweeter the pancake. Bananas are another one of my favorite ingredients when it comes to sweetening recipes naturally.

Flax Eggs

Typically, to make flax eggs, you can mix ground flax seeds with water or milk of choice. Let it sit for 5 – 10 minutes until it gels up.

1 tbsp. ground flax seeds + 2 tbsp. liquid = 1 flax egg

I simplified this recipe (updated March 2024) by blending the ground flaxseeds along with the rest of the ingredients and increasing the mount of liquid in this recipe instead.

Vanilla extract

Vanilla extract adds subtle flavor that gives pancakes their signature flavor.

Milk of your choice

A forkful of blueberry oatmeal pancakes. There are juicy blueberries bursting.

You can use nut milk, oat milk, or soy milk to keep this recipe vegan friendly.

Baking powder

Baking powder helps the pancakes to rise. You only need a tiny bit!

Equipment needed for Vegan Oatmeal Pancakes

High-Speed Blender

All you need is to add all the ingredients for this recipe to a blender and blend until smooth.

If you do not have a high-speed blender, you can use a food processor as well.

Non-Stick Pan

You will need a good non-stick pan to cook these vegan oatmeal pancakes to perfection.

How to Make Blueberry Oatmeal Pancakes From Scratch

Nothing beats a homemade recipe, but there’s just something about pancakes made from scratch.

Tips:

I’ve learned a few tips and tricks along the way, so I wanted to share how you can make the best vegan blueberry oatmeal pancakes ever!

Cook low and slow.

Pancakes can cook fairly quickly and if you use too high heat you will end up with an overcooked outside and undercooked middle.

Add frozen blueberries at the end.

If using frozen blueberries, add them to the batter at the end, then gently fold in, otherwise, it may turn the batter blue.

A stack of gluten-free pancakes topped with peanut butter, blueberries, bananas and maple syrup

Coat blueberries in flour. Lightly coat the blueberries in flour before adding them to the batter to prevent them from sinking to the bottom. You can use almond or oat flour here.

Swap blueberries for other berries.

If blueberries aren’t your jam, or you just want to switch things up a bit, other berries and fruits work great in this recipe as well!

My favorites are:

  1. Strawberries
  2. Raspberries
  3. More bananas
  4. Peaches

How to Serve Vegan Oatmeal Pancakes

Some of my favorite healthy toppings for these banana oatmeal pancakes are:

  1. Vegan butter, or ghee (for dairy-free but a non-vegan option)
  2. Pure maple syrup – who doesn’t love maple syrup on pancakes?!
  3. Almond butter – adds some extra protein, fiber, and healthy fats
  4. Yogurt – another source of protein
  5. Granola – adds fiber and texture (crunch)
  6. Fresh fruit – adds natural sweetness, antioxidants, and fiber

Feel free to add whatever you like!

How to Store Vegan Oatmeal Pancakes

These vegan oatmeal pancakes will stay good in the fridge for up to 5 days if kept in an airtight container.

They also stay good in the freezer for up to 3 months!

Yes, you read that right- THREE MONTHS.

That makes this a great recipe to make in bulk for meal prep and just pull the pancakes as you need them. Make sure to wrap them individually before freezing.

To defrost, you can put them in a toaster, reheat on the stovetop or in the microwave.

What are your favorite ways to eat oatmeal pancakes? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS 

A stack of vegan blueberry banana oatmeal pancakes topped with more fresh blueberries, bananas and maple syrup.

Get the recipe:Vegan Blueberry Oatmeal Pancakes {One Blender}

These soft fluffy and gooey blueberry pancakes are made with oats and sweetened by bananas, with a bursting juicy blueberries in each bite.
4.79 stars (14 reviews)

Ingredients

Wet Ingredients

  • 2 tbsp ground flax seeds
  • 3/4 cup milk of choice *
  • 1 tsp apple cider vinegar
  • 1/2 cup ripe bananas
  • 1/2 tsp vanilla extract
  • 1 cup fresh or frozen blueberries, divided

Dry Ingredients

  • 1 cup gluten free rolled oats
  • 2 tsp baking powder
  • 1 pinch of sea salt
  • 2 – 3 tbsp coconut sugar, optional

Instructions 

  • Add all the ingredients except for the blueberries in a high-speed blender. Blend until smooth.
  • Fold in 2/3 cup of the blueberries. Do not mix it with the blender which could crush them.
    Instruction on how to make blueberry oatmeal pancakes
  • Heat a nonstick skillet or griddle to medium heat. Use a spoon or cookie dough scooper to pour batter on the hot cooking surface.
    Vegan oatmeal pancakes are heating on a frying pan. There are some extra fresh blueberries on top.
  • Add a few of rest of the blueberries on top of each pancake.
  • When you see the outer edge start to brown and bubbles start to form, carefully flip the pancakes and cook for another minute or 2.
  • Serve with the rest of the blueberries, maple syrup, or any of your favorite toppings.

Notes

  1. *Add an additional 1 – 2 tbsp of milk if the batter appears to be too thick/doughy.
  2. In order to make the same sized pancakes, I used a medium scoop here.
  3. You can also use this recipe to make Waffles! Enjoy!
Serving: 1pancake, Calories: 162kcal, Carbohydrates: 27g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 32mg, Sodium: 204mg, Fiber: 6g, Sugar: 12g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.