These Gluten-Free Vegan Blackberry Pancakes are made quickly and easily in the blender, and loaded with frozen blackberries so you can enjoy them all year round! Thanks to Bob’s Red Mill & Oregon Berries for sponsoring this post.
Making a stack of pancakes is such a treat, usually the mark of a weekend morning or a special night of breakfast for dinner. After going gluten-free and vegan, I struggled to find a pancake recipe that checked all the boxes for me. Usually, they weren’t fluffy enough or had a gummy inside, or just didn’t taste like pancakes. It took a bit of testing, but I finally landed on a fabulously fluffy and delicious vegan pancake recipe. That recipe landed in my cookbook!
Thankfully, the classic pancake recipe lends itself well to adjustments. Today, we have one of my favorite new twists on those special vegan pancakes: these gluten-free vegan blackberry pancakes! They’re all the things you want in a pancake recipe:
- Easy to make
- Made in a blender
- Small batch, but easily doubled or tripled
- Studded with frozen blackberries
- Ready in 20 minutes
What ingredients do I need?
- Almond Milk & Apple Cider Vinegar: these are combined to make “buttermilk” – the ACV will also activate with the baking powder to give your pancakes lift for lots of fluffiness!
- Banana: the banana helps us get away with using no oil in this recipe! You can also use applesauce.
- Bob’s Red Mill Gluten-Free Rolled Oats: always my favorite brand, you can trust their gluten-free products are certified safe for us gluten-free folks, and always tasty and high quality!! The oats serve as the flour for these pancakes.
- Coconut Sugar: to add a little sweetness.
- Baking Powder: for a fluffy pancake stack!
- Cinnamon: for a little warmth. Feel free to leave out if you don’t love cinnamon.
- Salt: always need salt!
- Frozen Oregon Blackberries: they’re halved for this recipe!
Are these vegan pancakes easy to make?
These Vegan Blackberry Pancakes are SO easy to make! They’re made in a blender, so all you need to do is combine all of the ingredients except for the blackberries and blend until you’ve got a smooth batter.
Once it’s blended, fold in your blackberries gently. Blackberries love to bleed their beautiful purple color everywhere, so the more you mix the blackberries in, the more purple your batter will be! This can be fun if you want to go fully purple with them, or be super gentle to keep them just a bit swirled.
Why frozen blackberries?
Blackberries are one of my favorite fruits – they’re so nutritious, absolutely delicious, and beautiful. I love using frozen Oregon blackberries. The Pacific Northwest has the most amazing climate for growing gorgeous blackberries. They’re picked and frozen RIGHT at the peak of freshness when they’re barely off the blackberry bush (within 24 hours).
By using frozen Oregon blackberries, we’re able to get an amazingly fresh taste any time of year. They have a long life in the freezer, and they’re generally more affordable too! You can, of course, use fresh blackberries in these pancakes and in the easy blackberry sauce if you prefer, but using frozen is a perfect alternative if you don’t have access to fresh berries.
Can I double the recipe?
YES – so easily!!! This recipe makes a small batch, but it easily doubles, triples or even quadruples if you’re feeding more people!! This personally is about 2 servings for me, but some people in my family can eat the whole stack in one sitting, so adjust the yield to fit how many people you’re feeding, and how big their appetite is.
Can I make these ahead of time?
You can! While I prefer them fresh, they do save really well.
To store: I recommend wrapping any leftover pancakes in plastic wrap and some sort of airtight container. They should be good for about three days.
To reheat: microwave for 15 to 30 seconds or until heated through.
More delicious breakfast ideas:
- Vegan Double Chocolate Pancakes
- Blueberry Muffin Oatmeal
- Gluten-Free Vegan Chocolate Sweet Rolls
- Quick Grain-Free Hot Cereal
- Chocolate Peanut Butter Oatmeal
Gluten-Free Vegan Blackberry Pancakes
- Total Time: 20 minutes
- Yield: 6 small pancakes 1x
- Diet: Vegan
Description
These Gluten-Free Vegan Blackberry Pancakes are made quickly and easily in the blender, and loaded with frozen blackberries so you can enjoy them all year round!
Ingredients
For the pancakes
-
½ cup almond milk or dairy-free milk of choice
-
½ teaspoon apple cider vinegar
-
1 cup Bob’s Red Mill gluten-free rolled oats
-
1 ripe banana or ⅓ cup unsweetened applesauce
-
2 tablespoons coconut sugar
-
1 tablespoon baking powder
-
¼ teaspoon ground cinnamon
-
⅛ teaspoon sea salt
-
1 teaspoon vanilla extract
-
½ cup frozen Oregon Blackberries, halved
For the blackberry sauce
- 1½ cups frozen Oregon Blackberries
- 2 tablespoons coconut sugar
- 2 tablespoons lemon juice
- 2 teaspoons Bob’s Red Mill tapioca or arrowroot flour
Instructions
For the pancakes
- In a small bowl or liquid measuring cup, combine the dairy-free milk of your choice and apple cider vinegar and let stand for 3 minutes.
- In a blender, combine the oats, dairy-free milk mixture, banana or apple sauce, coconut sugar, baking powder, kosher salt, and vanilla and cinnamon if using.
- Blend for 30 seconds to a minute, or until the oats are broken down and smooth. Pour into a separate bowl and gently fold in the blackberries.
- While the batter thickens, heat up a non-stick skillet or griddle pan to medium heat. Once pan is hot, add a tiny bit of coconut oil to grease the pan, and then add about
- ¼ cup of batter to the pan. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes, or until golden brown. Repeat until all of the batter is gone, adding more coconut oil between each pancake if necessary. If you’re using a griddle or large pan, you can do more than one at a time.
- Serve warm with blackberries, blackberry sauce, and/or maple syrup!
- If saving for later, store wrapped in plastic wrap in the refrigerator. Reheat in the microwave for 15 to 30 seconds.
For the blackberry sauce
- Put the blackberries and coconut sugar into a small saucepan over medium heat. Bring to a boil. Let cool down for a few minutes until berries are broken down.
- In a small bowl, whisk together the tapioca flour and lemon juice. Add to the blackberry sauce, mixing frequently, and let simmer for 2 more minutes to thicken. Remove from heat and serve with pancakes. Store any extra in a jar in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Healthy
Keywords: blackberry, pancakes, vegan, gluten-free, oats
Comments
Megan Wise says
Yum! This tasted like blackberry cobbler! Don’t skip the sauce. It’s special!
★★★★★
Bakerita | Rachel Conners says
So glad you’re loving it, Megan!! :D
Larisa Braun says
so yummy. They were really fluffy, cooked through and soft. Great flavor. I followed it to the T! Thanks girl.
★★★★★
Bakerita | Rachel Conners says
So glad you loved them!! Thanks Larisa!
Corey says
I made these pancakes this past weekend. I doubled the recipe and they turned out great! I’ll add a bit more cinnamon next time. These are definitely in the pancake rotation going forward!
★★★★★
Calee Spinney says
These were good. I added two dates to the blender mixture and no sugar to the sauce. The sauce ended up a bit too tart without the sugar to balance out the lemon juice, but I don’t even think thickening was necessary so I would probably skip that next time.
★★★★
Rachel Conners says
Hi Calee, yes the sugar is definitely there for a reason! I prefer the sauce thicker, but of course you can do it to your preference.