Happily vegan and gluten-free + so easy to whip up. The batter's made right in the blender with pulverized oats for the flour, a ripe banana, and almond "buttermilk." The end product? Hearty, golden, lighter than you'd think, and tender too. And SO good with blueberries!
Higher-powered blenderI have [and highly recommend] a Vitamix
Add the vinegar to a 1-cup or larger liquid measuring cup. Add almond milk. Stir and set aside for about 5 minutes.
Meanwhile, grind the oats into a flour by adding them to the pitcher of a blender and pulsing until fine.
Add the remaining ingredients EXCEPT BLUEBERRIES to the blender. Puree, scraping down the sides once or twice if necessary, until completely combined.
Add the blueberries to the batter and stir gently to incorporate the blueberries into the batter.
Heat a griddle or non-stick frying pan to about 325 degrees Fahrenheit (medium heat). It's hot enough when you sprinkle a couple drops of water onto the surface and the drops dance around. If the griddle/pan is nonstick, you shouldn't need any oil/vegan butter. Otherwise, you may want to melt a little oil into the pan before cooking the pancakes.
Pour approx. 1/3 cup per pancake onto the griddle or pan (the pancakes will be 4-5 inches in diameter). Cook for 1-2 minutes until the pancakes look dry around the edges and a little bubbly. Flip and cook on the other side until golden brown and cooked in the middle. If the pancakes brown before the middle is cooked through, try lowering your heat a bit.