These blueberry oat pancakes prove that breakfast can be healthy and hearty, as well as super indulgent and satisfying! The berry sauce topping is a delicious and nutritious alternative to pure syrup.
We love these blueberry oat pancakes because they are:
- A filling start to the day
- More nourishing and healthy than standard pancakes
- Made with simple ingredients – no eggs, no milk, no banana…
- Vegan + dairy free, and easy to adapt to gluten free or without refined sugars
- Covered in delicious berrytastic sauce!!
Oats & Pancakes – A winning combo!
We love oats for breakfast. Their health benefits and high levels of nutrients make them a great choice for starting the day. We also LOVE pancakes for breakfast. So these blueberry oat pancakes combine the best of both worlds! We use whole oats, and grind them in our mini blender into oat flour. It’s super easy.
Zero waste vegan pancakes
Another thing we love about this recipe is that is so easy to make with our planet friendly, zero waste ethos – whether we are in the van, camping in the mountains, or in a real kitchen!
Oats are one of the easiest things to buy in bulk at refill stores, or in plastic free packaging. And because you are using oats, you don’t need a plant based milk, just water! So no waste needed from a tetrapak container, or time needed to make and strain your own plant based milk. Though if you do have your own homemade plant milk, then we totally encourage you to use that.
So you can see how these blueberry oat pancakes are as plastic free/zero waste as possible, here’s where we sourced all our ingredients from:
- Oats – refill in own container
- Flour – 5kg bulk paper bag
- Baking powder – refill in own container
- Sugar – 1kg paper bag
- Oil – Organic in glass bottle refill
- Vinegar – Homemade from apple scraps
- Blueberries – handpicked in the Austrian Alps
- Agave Syrup – 1L glass jar which we will reuse
The icing on the cake to this recipe, is the sauce. It’s so good we should change the phrase to ‘the sauce on the pancake’! It’s super easy to make – just blend berries of your choice with agave syrup, then a splash of water. We used more wild blueberries, but you can use other berries, fresh or from frozen.
Man, just writing this post and looking at these pics – my mouth is drooling. Are you ready to enter blueberry pancake heaven??? Come this way…
We love pancakes so much that we also have a recipe for Wild Blueberry Pancakes – you should try it too!
Blueberry oat pancakes with berry sauce
- 1 cup oats
- 1/2 plain flour
- 1 tsp baking powder
- 1 tbsp sugar
- 1 tbsp oil
- 1 tsp vinegar
- 3/4 cup water
- 3/4 cup blueberries
- 1/2 cup blueberries
- 4 tsp agave syrup
- 2 tsp water
- Grind the oats into flour by pulsing in a food processor or blender until fine.
- Combine the oats, flour, baking powder and sugar.
- Briefly mix the water, oil and vinegar together and then pour it into the oat mix.
- Mix into a thick, smooth batter and then add the washed blueberries and stir.
- Heat up a non stick pan or cast iron skillet with a small amount of oil to season it. When hot, add spoonfuls of the batter into the pan and continue to cook on medium/high heat.
- When bubbles start to appear on the top and the base is starting to brown, flip the pancakes and cook for another minute or so, until fully cooked.
- Tip: The batter will get thicker as the oats absorb liquid whilst the batter stands. If you don't use the all the batter in the first batch, add a bit more water to loosen it up again.
- Wash the berries and then puree in a blender with the agave syrup.
- If necessary, add a splash of water to give the sauce a good pouring consistency.
We hope you enjoyed our vegan blueberry oat pancakes. We made these beauties in the breathtaking Solktal in Austria. If you want a gorgeous place to go hiking, we can certainly recommend it! Go in late summer for the best Wild Blueberry picking opportunities.
If you’d like to follow our travels and culinary adventures, we’d love to have you on board!
Sophie and Paul