Recipe: Vegan Buttermilk Oat Pancakes with Blueberry Sauce
Weekend brunch recipe alert! These vegan buttermilk oat pancakes with blueberry sauce are easy and quick to make. They’re also vegan, gluten free and the only added sugar is a small amount of maple syrup. The simple blueberry sauce (made of just frozen blueberries and water) makes them taste so decadent.
VEGAN | GLUTEN FREE | NUT FREE OPTION | LOW SUGAR
Makes 5 servings, about 3 small pancakes each.
Ingredients - For the Pancakes
2 1/4 cups oat flour, store bought or homemade in a blender from gluten free oats
1 large flax egg (2 tbsp ground flaxseed with 4 tbsp water)
2 tsp cinnamon
1/2 tsp sea salt
1 cup unsweetened non-dairy milk, such as almond
1 cup warm water
2 tsp apple cider vinegar
4 tbsp pure maple syrup
Approximately 5 tbsp vegetable oil, for frying
Ingredients - For the Sauce
2 cups frozen blueberries, unsweetened
1/2 cup water
Mix flax egg in a small bowl and set aside (2 tbsp ground flaxseed + 4 tbsp warm water).
If homemade, grind oats in a high-speed blender until a smooth flour forms.
In a large bowl, mix together the flour, baking powder, cinnamon and sea salt.
Add the milk, water, apple cider vinegar and maple syrup. Whisk together until a smooth batter forms.
Pre-heat a frying pan over medium heat with vegetable or coconut oil while the batter rests.
Pour pancake batter into frying pan to make small pancakes. Cook for about 4-5 minutes per side.
While the pancakes are cooking, add 2 cups blueberries and 1/2 cup water to a saucepan on high heat. Bring to a boil, then reduce to a simmer until blueberries break down into a chunky sauce, about 10-15 minutes.
Spoon blueberry sauce onto pancakes and enjoy!