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. Photos by Evan Atlas.

Recipe

Blueberry-Oat Pancakes

This variation on basic pancakes will delight blueberry fans. Use the smaller, wild blueberris for best results.

5 from 2 votes

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Course: Pancakes

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: Blueberry-Oat Pancakes, pancakes recipe

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: to 6

Calories: 281kcal

Author: Veg Kitchen

Ingredients

1 ¼ 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 1 ¼ cups unsweetened nondairy milk or as needed
1 cup fresh or frozen wild blueberries
Vegan buttery spread (such as Earth Balance0
Pure maple syrup or all-fruit preserves

US Customary - Metric

Instructions

Combine the first 6 (dry) ingredients in a mixing bowl, plus the optional flaxseeds. Stir together well.
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.
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.
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.