These Fluffy Vegan Blueberry Pancakes are my latest obsession! 🥞💙They’re so easy to make and they taste like a dream! They are also made using organic gluten free oats, vegan buttermilk, unsweetened apple sauce, are egg-free and the toppings are endless! This recipe is slightly adapted @bakeritablog and I’m not sure I’ll be making pancakes any other way moving forward! 😉

1 cup unsweetened dairy free milk 
2 tbsp apple cider vinegar 
2 cups gluten free organic oats 
1/2 cup unsweetened applesauce 
1-2 tbsp maple syrup 
1 tsp vanilla extract 
2 tbsp aluminum free baking powder
1/2 tsp cinnamon 
1/4 tsp salt 
1/2 cup Frozen or fresh organic blueberries 
Coconut oil, for cooking 

( I doubled the original recipe) 

In a small bowl or liquid measuring cup, combine the milk and vinegar and let the mixture stand for about 5 mins to curdle. 

In a blender, combine the curdled milk, oats, applesauce, maple syrup, vanilla, baking powder, cinnamon, and salt. Blend for about 30 secs until the oats are broken down. Fold in your blueberries. Let batter sit for about 5 minutes to thicken. 

While batter is thickening, heat your skillet over medium heat and grease the pan with a small amount of coconut oil. Scoop about 1/4 cup batter into the pan and flip once you see the pancake is starting to bubble and the edges look cooked! Repeat these steps until all the batter is gone. 

Top with your favorite toppings! I love to add raw walnuts or pecans (for healthy fats), fresh berries or banana, sprinkle some ground flax or hemp seeds (for omega 3’s) and the pure maple syrup is optional!