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5 from 2 votes

Blueberry Oat Pancakes

These Blueberry Oat Pancakes are delicious, moist, and fluffy and makes you feel like you’re having cake for breakfast.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 3
Author: Nikole Goncalves


  • 1 cup unsweetened soy milk
  • 1 tablespoon apple cider vinegar
  • 1 large egg
  • 1 tablespoon organic unsalted butter melted
  • 1 tablespoon pure liquid honey
  • ½ teaspoon pure vanilla extract
  • 1 ⅓ cup oat flour use Gluten Free if needed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of sea salt
  • 1 cup fresh blueberries*


  • Fresh blueberries
  • Sliced bananas
  • Maple syrup
  • Optional: walnuts pecans, sunflower seeds


  • Make the “buttermilk” In a small cup, stir the apple cider vinegar into the soymilk and set aside for about 10 to 15 minutes to curdle and thicken.
  • In a large bowl, add the “buttermilk”, egg, melted butter, honey and vanilla. Whisk until well combined.
  • Using a sifter, sift the oat flour, baking powder, baking soda and a pinch of salt directly into the same bowl. Using a spatula, stir until mostly combined, leaving some lumps in the batter. The trick is to not over stir the batter as it will create flat and tough pancakes that don’t rise as high.
  • Fold in the fresh blueberries and let batter sit for 5 minutes while pan is heating up.
  • Heat a large non stick pan or griddle on medium heat. Butter the pan/griddle and scoop ¼ cup of batter onto the hot pan. Cook for 1 to 2 minutes or until bubbles begin to form, flip and cook for another 1 to 2 minutes, or until golden. Repeat until all batter is cooked.
  • To serve, top with fresh blueberries, sliced bananas, and drizzle with pure maple syrup.


*You can also use frozen blueberries just know that it will turn your batter blue but still delicious!