Oatmeal Pancakes With Blueberry Glaze

Oatmeal Pancakes with Blueberry Glaze

  • Author: Alex Caspero MA, RD
  • Category: breakfast, brunch


Oatmeal Pancakes with fresh blueberry glaze! Healthy, vegan, and perfect for a lazy brunch or weekday breakfast.



Oatmeal Pancakes: (adapted from Vegetarian Times)

  • 1/2 cup steel cut oats
  • 3/4 cup soymilk
  • 2 tsp. apple cider vinegar
  • 1 tbsp. maple syrup
  • 1 tsp. oil
  • 1/2 cup whole-wheat flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/8 tsp. cinnamon
  • 1/4 tsp. salt

Blueberry Glaze:

  • 2 cups frozen blueberries
  • 1/4 cup water
  • 1 orange, zested and juiced
  • 1/2 cup granulated sugar
  • 1/4 cup cold water
  • 3 tsp. cornstarch
  • 1/8 tsp. ground cinnamon


For the Oatmeal Pancakes:

  1. Add the soymilk, vinegar, maple syrup, and oil to a small bowl. Whisk together and add the oats.
  2. Let sit for 10 minutes to soften slightly.
  3. Using an emulsion blender, pulse the oatmeal mixture a few times to break up the oats.
  4. If you don’t have an emulsion blender, add the oatmeal mixture to a blender and pulse a few times to break up the oats.
  5. Stir together the flour, baking soda, baking powder, cinnamon, and salt in a large bowl.
  6. Add the soymilk-oat mixture to the flour and stir together.
  7. Preheat a large skillet over medium-high heat and lightly coat with oil.
  8. Add 1/4 cup of the batter to the pan and cook for 2-3 minutes until bubbles form on top and edges are cooked.
  9. Flip, and cook 1-2 more minutes until lightly browned on both sides.
  10. Pile on a plate and add the glaze!

For the Glaze:

  1. Add the blueberries, 1/4 cup water, orange juice and zest, sugar in a saucepan.
  2. Stir together and bring to a boil.
  3. In a small bowl, add the cornstarch and cold water together. Whisk together until combined.
  4. Gently stir the cornstarch mixture into the saucepan making sure not to mash all the berries. Simmer gently until slightly thick, about 4-5 minutes.
  5. Remove from heat and add cinnamon.