These are the best vegan blueberry oatmeal pancakes that are naturally gluten-free and so easy to make. naturally SWEETENED with bananas and juicy blueberries, these vegan oatmeal pancakes make the best healthy breakfast.

These amazing blueberry oatmeal pancakes are fluffy, loaded with nutrients, 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!

Gluten-free rolled oats are one of my favorite pantry staples. Here are three other recipes that feature oats as the star ingredient:

  1. Carrot Cake Oatmeal Cookies (Vegan, Gluten-Free)
  2. Healthy Pumpkin Oatmeal Breakfast Bars
  3. Peanut Butter Oatmeal Bars (Vegan, Gluten-Free)
A blender with batter and fresh berries

Blueberry season is almost over. But my love for everything blueberry isn’t ending.

These pancakes are the ultimate breakfast food and weekend brunch for the family doesn’t have to be intimidating anymore!

This vegan oatmeal pancake recipe with blueberries would make a great pancake bar that would please everyone’s taste buds.

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

Why are These Oatmeal Pancakes with blueberries Healthy?

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

I used gluten-free oats as a substitution for white flour in this recipe.

Additionally, I replaced eggs with flax eggs which makes these protein pancakes vegan, and gluten-free. Oat flour is also a great source of fiber and healthy carbs, that keep you full longer.

Then I incorporated ripe bananas in this recipe, which adds the perfect amount of sweetness so no added sugars or sweeteners are required.

Even better? Bananas are full of vitamins and minerals that are beneficial to our health.

Additionally, of course, there are juicy blueberries which are also one of the most nutritious berries I can think of.

They are bursting with antioxidants that aid in cancer prevention, anti-aging and are great for brain health.

Ingredients for Vegan Oatmeal Pancakes

A blender of blueberry oatmeal pancake batter with fresh blueberries on top.

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

To make flax eggs, simply 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

A bowl of flax eggs made from ground flax seeds and water.

Vanilla extract

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

Milk of your choice

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

Vegan oatmeal pancakes are heating on a frying pan. There are some extra fresh blueberries on top.

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

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.

Breakfast plate with fresh fruit and granola

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

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

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

A stack of vegan blueberry banana 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 5 months!

Yes, you read that right- FIVE 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!


A stack of vegan blueberry banana oatmeal pancakes topped with more fresh blueberries, bananas and maple syrup. There is a slice of the whole stack. There are juicy blueberries in the middle of the pancakes.

You may also like these other tasty blueberry recipes:

1. Healthy Blueberry Banana Muffins

2. Blueberry Crumble Bars

3. Healthy Blueberry Lemon Muffins

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

Get the recipe:Blueberry Oatmeal Pancakes

These vegan blueberry oatmeal pancakes are fluffy, thick and so delicious. You won’t believe it is gluten-free, refined sugar-free and so easy to make.
4.70 stars (10 reviews)


Wet Ingredients

  • 2 flax eggs, 2 tbsp ground flax seeds + 4 tbsp water
  • 1/4 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


  • In a small bowl, mix ground flax seeds and water. Let it sit for at least 5 minutes, or until it gels up.
    A bowl of flax eggs made from ground flax seeds and water.
  • 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.
    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. Add a handful of blueberries on top if desired. 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.
    Vegan oatmeal pancakes are heating on a frying pan. There are some extra fresh blueberries on top.
  • Serve with the rest of the blueberries, maple syrup, or any of your favorite toppings.


  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.