Blueberry-Oat Pancakes
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4 to 6
This variation on basic pancakes will delight blueberry fans. Use the smaller, wild blueberries for best results. Frozen (preferably organic) blueberries can be used out of season. Oats add a nice texture.
  • 1¼ cups whole wheat pastry flour
  • ¾ cup quick-cooking rolled oats (oatmeal)
  • ¼ cup oat bran or wheat germ (or just use more oats)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of ground nutmeg
  • 2 tablespoons ground flaxseeds, optional
  • ¾ cup nondairy yogurt (coconut yogurt is great in this)
  • 1 to 1¼ cups unsweetened nondairy milk, or as needed
  • 1 cup fresh or frozen wild blueberries
  • Vegan buttery spread (such as Earth Balance)
  • Pure maple syrup or all-fruit preserves
  1. Combine the first 6 (dry) ingredients in a mixing bowl, plus the optional flaxseeds. Stir together well.
  2. Make a well in the center and pour in the yogurt and nondairy milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Don't overbeat.
  3. Place the blueberries in a small bowl and sprinkle with flour until they are lightly and evenly coated (this will help prevent the pancakes form turning completely blue). Gently stir them into the batter.
  4. Heat a nonstick griddle or a large, nonstick skillet that has been lightly coated with vegan buttery spread. Ladle on the batter in amounts enough to form 3- to 4-inch pancakes. Cook on both sides until golden brown. Serve hot with maple syrup or preserves.
Recipe by VeganDiet.Vegas at