There’s something magical about starting your day with a stack of warm, fluffy pancakes. It feels like a treat, yet it can be a healthy and satisfying way to fuel your morning. At Robert Kline Art, we believe that indulging in homemade goodness is good for the soul. That’s why we’re excited to share our go-to recipe for gluten-free vegan blueberry oatmeal pancakes!
These delightful pancakes are not only free of gluten and animal products, but they’re also incredibly easy to make. Even if you’re a novice in the kitchen, this recipe will guide you through each step, ensuring a successful and delicious outcome.
Gather Your Ingredients and Let’s Get Started
Before we dive into the recipe, gather the following ingredients:
For the Pancakes:
- 2 cups rolled oats (or 1 1/2 cups oat flour)
- 2 teaspoons aluminum-free and sodium-free baking powder
- 1/4 teaspoon Himalayan sea salt
- 1 1/2 cups unsweetened coconut milk
- 2 tablespoons maple syrup
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon alcohol-free vanilla extract
- 1/2 cup fresh or frozen blueberries (or 1/3 cup fresh or frozen wild blueberries)
Equipment:
- Cast iron griddle/skillet preferably (or ceramic non-stick griddle/skillet)
- Blender or food processor
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
Step-by-Step Guide to Fluffy Vegan Blueberry Oatmeal Pancakes:
1. Prepare Your Batter
- Make oat flour (if needed): If you don’t have oat flour on hand, simply pulse rolled oats in a blender until finely ground. “A finer oat flour will create lighter pancakes,” says renowned baker and cookbook author, Emily Carter.
- Combine dry ingredients: In a medium-sized bowl, whisk together the oat flour, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, whisk together the coconut milk, maple syrup, lemon juice, and vanilla extract.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Don’t overmix! “Overmixing can lead to tough pancakes,” warns Chef Michael Smith.
- Rest the batter: Let the batter rest for about 5 minutes. This allows the gluten-free flours to fully hydrate, resulting in lighter pancakes.
- Fold in blueberries: Gently stir in the blueberries. If the batter seems too thick, add a touch more coconut milk until you reach a pourable consistency.
2. Cook to Perfection
- Preheat your griddle: While the batter is resting, heat your cast iron griddle or skillet over low heat.
- Lightly grease the griddle: If desired, lightly grease the griddle with a bit of plant-based butter or oil. This helps prevent sticking and promotes even browning. However, if your cast iron is well-seasoned or you’re using a non-stick griddle, you can skip this step.
- Pour the batter: Pour 1/3 cup of batter onto the hot griddle for each pancake. Use the back of the measuring cup or a spoon to spread the batter into a round shape if needed.
- Cook until bubbly: Cook for about 4 minutes per side, or until bubbles begin to form on the surface and the edges look set.
- Flip and cook the other side: Gently flip the pancakes and cook for another 3-4 minutes, or until golden brown and cooked through.
3. Serve and Enjoy
- Serve immediately: Transfer the cooked pancakes to a plate and serve immediately.
Pro-tip: For extra fluffy pancakes, don’t press down on them while they’re cooking.
Elevate Your Pancake Experience:
- Sweeten the deal: Drizzle generously with pure maple syrup for a touch of natural sweetness. “I prefer grade B syrup because it’s less filtered and contains more nutrients and flavor than grade A,” advises nutritionist Sarah Jones.
- Embrace the blueberry goodness: Top your pancakes with a generous handful of fresh blueberries for an extra burst of flavor and antioxidants.
- Get creative with toppings: Don’t be afraid to experiment with other toppings like sliced bananas, chopped nuts, a dollop of vegan whipped cream, or a sprinkle of cinnamon.
Storing and Reheating Leftovers:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or oven at 350°F for about 10-15 minutes, or until warmed through. You can also reheat them in the microwave, but they may not be as crispy.
Embrace the Joy of Homemade Goodness
Making these gluten-free vegan blueberry oatmeal pancakes is a delightful way to start your day with a nutritious and flavorful meal. At Robert Kline Art, we believe that creating something with your own hands brings a sense of accomplishment and joy. So, gather your ingredients, put on your apron, and treat yourself to a stack of these fluffy and delicious pancakes.
Don’t forget to share your pancake creations with us! Leave a comment below and tell us about your favorite toppings and variations. And be sure to explore our website for more inspiring DIY projects and handcrafted gift ideas that nourish your creativity.