These Gluten-Free Vegan Blackberry Pancakes are made quickly and easily in the blender using gluten-free oats instead of flour. They’re loaded with frozen blackberries, so you can enjoy them all year round!

Making a stack of pancakes is a treat, usually the mark of a weekend morning or a special breakfast night for dinner. After going gluten-free and vegan, I struggled to find a pancake recipe that checked all the boxes. Usually, they weren’t fluffy enough, had a gummy inside, or 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, one of my favorite new twists on those special vegan pancakes is 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 it can easily be doubled or tripled
  • Studded with frozen blackberries
  • Ready in 20 minutes

What ingredients do I need?

  • Almond Milk and apple Cider Vinegar are combined to make “buttermilk.” The ACV activates with the baking powder to give your pancakes lift and lots of fluffiness!
  • Banana: The banana helps us avoid using oil in this recipe, but you can also use applesauce.
  • Bob’s Red Mill Gluten-Free Rolled Oats is always my favorite brand. You can trust that their gluten-free products are certified safe for us gluten-free folks and are 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: You 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 you 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 them 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 barely off the blackberry bush (within 24 hours).

By using frozen Oregon blackberries, we can get an amazingly fresh taste any time of year. They have a long life in the freezer, and they’re generally more affordable, too! Of course, you can use fresh blackberries in these pancakes and in the easy blackberry sauce if you prefer, but using frozen blackberries 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 doubles, triples, or even quadruples if you feed more people!! This 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 placing them in an 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:

Thanks to Bob’s Red Mill & Oregon Berries for sponsoring this post.

Bakerita | Rachel Conners

Gluten-Free Vegan Blackberry Pancakes

4.75 from 4 reviews
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!
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 small pancakes

Ingredients
 

For the pancakes

For the blackberry sauce

  • 1½ cups frozen Oregon Blackberries
  • 2 tablespoons coconut sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons Bob's Red Mill tapioca flour, 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.
    ½ cup almond milk, ½ teaspoon apple cider vinegar
  • 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.
    1 cup Bob’s Red Mill gluten-free rolled oats, 1 ripe banana, 2 tablespoons coconut sugar, 1 tablespoon baking powder, ¼ teaspoon ground cinnamon, ⅛ teaspoon sea salt, 1 teaspoon vanilla extract
  • 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.
    ½ cup frozen Oregon 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.
    1½ cups frozen Oregon Blackberries, 2 tablespoons coconut sugar
  • 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.
    2 tablespoons lemon juice, 2 teaspoons Bob's Red Mill tapioca flour
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