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Vegan blueberry and oat pancakes

Madeleine Shaw / 21 January 2016

These vegan pancakes make a delicious breakfast, topped with maple syrup and blueberries.

Vegan pancakes with oats and blueberries
Madeleine Shaw's blueberry and oat pancakes are dairy and egg-free

Cooking time

10 minutes




  • 50g of blueberries
  • 150ml unsweetened almond milk
  • 100g oats
  • 1 tsp baking powder
  • Pinch of salt
  • ½ tsp ground cinnamon
  • 1 ripe banana
  • 1 tsp vanilla extract
  • 1 tsp coconut oil
  • Maple syrup, for serving (optional)


Grind the oats down to a flour in the food processor then tip into a bowl and mix with the baking powder, salt and cinnamon.

Slice the blueberries in half.

Place the banana, milk and vanilla extract in the food processor and blend until smooth. Pour the wet mixture into the dry mixture and stir until fully combined, then gently stir in the blueberries.

Heat 1 tablespoon of coconut oil in a frying pan. Spoon a few tablespoons of the batter into pools in the pan and for a few minutes, then flip over and cook for a further minute until cooked through. Repeat with the rest of the mixture.

Serve the pancake with a few tbsp. of drizzled honey or maple syrup plus leftover extra blueberries.

Our thanks to Madeleine Shaw on behalf of for providing this recipe.

Visit our pancake recipe collection for more delicious topping and filling ideas.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.