Vegan Oat Pancakes with Blackberry Chia Jam

Vegan Oat Pancakes with Blackberry Chia Jam: A Wholesome, Plant-Based Breakfast Delight

There’s something magical about a stack of fluffy pancakes on a cozy morning, especially when they’re vegan, packed with nutrients, and topped with vibrant, foraged blackberry chia jam. These vegan oat pancakes are not only simple to whip up using pantry staples, but they’re also brimming with fibre and protein, thanks to ingredients like oats and soy milk. Paired with a homemade blackberry chia jam, creamy soy yoghurt, and a drizzle of almond butter, this breakfast is as indulgent as it is wholesome.Right now, blackberries are in season in the UK, growing wild in hedgerows and gardens, making it the perfect time to forage or pick up a punnet from your local market. The chia jam is bursting with antioxidants and fibre, and it’s so easy to make, you’ll wonder why you ever bought store-bought! Ready to dig into this plant-based treat? Let’s get cooking.

Why You’ll Love These Pancakes

• Simple Ingredients: Made with everyday pantry staples like oats, soy milk, and lemon juice.

• Nutrient-Packed: High in fibre from oats and chia seeds, with plant-based protein from soy milk and yoghurt.

• Seasonal & Sustainable: Foraged blackberries make the jam budget-friendly and eco-conscious.

• Customizable: Swap toppings or adjust sweetness to suit your taste.

Serves: 2 (makes 6 pancakes)
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

For the Pancakes:

• 1.5 cups oats (gluten-free if needed)

• 1 tsp baking powder

• 1/2 tsp baking soda

• Small pinch of salt

• 1 cup soy milk

• 1 tbsp lemon juice

• 1 tbsp maple syrup (optional, for a touch of sweetness)

• 1 tsp vanilla extract

• 2 tbsp coconut oil, melted (plus extra for cooking)

• Zest of 1 lemon

For the Blackberry Chia Jam (optional):

• 2 cups fresh blackberries (foraged or store-bought)

• 1 tbsp maple syrup (adjust to taste)

• 1/4 cup chia seeds

• 1 tbsp lemon juice

• Water, to thin (as needed)

Toppings:

• Soy yoghurt

• Almond butter

• Flaked almonds

Method

1. Prepare the Pancake Batter: In a small bowl, combine the soy milk and lemon juice. Set aside for 5 minutes to curdle and thicken—this creates a vegan “buttermilk” for fluffy pancakes.

2. Make the Blackberry Chia Jam: Heat a small pot over medium heat and add the blackberries. Cook for 5-6 minutes, stirring occasionally and gently squishing the berries as they soften into a jam-like consistency. Remove from heat and stir in the maple syrup, chia seeds, and lemon juice. Let the jam sit to thicken, then add a splash of water to reach your desired consistency. Set aside.

3. Blend the Oats: While the jam thickens, blend the oats into a fine flour using a blender or food processor. Transfer to a mixing bowl and combine with the baking powder, baking soda, and a pinch of salt. Add the curdled milk mixture, maple syrup (if using), vanilla extract, melted coconut oil, and lemon zest. Whisk until just combined—don’t overmix!

4. Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly brush with coconut oil. Once the pan is hot, pour 1/4 cup of batter into the center for each pancake. Cook for about 2 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1 minute. Repeat until you’ve made 6 pancakes, adding more oil to the pan as needed. (Pro tip: Keep cooked pancakes warm in an oven set to its lowest heat.)

5. Assemble & Serve: Stack the warm pancakes on a plate and top with a generous dollop of soy yoghurt, a spoonful of blackberry chia jam, a drizzle of almond butter, and a sprinkle of flaked almonds. Serve immediately and enjoy the burst of flavors!

Tips for the Perfect Pancakes

• Foraging Blackberries: If you’re in the UK, late summer to early autumn is prime blackberry season. Look for plump, dark berries in hedgerows or woodlands, but always wash them thoroughly before use.

• Make It Gluten-Free: Use certified gluten-free oats to accommodate dietary needs.

• Jam Variations: Swap blackberries for raspberries, blueberries, or a mix of berries for a different flavor profile.

• Storage: Leftover pancakes can be refrigerated for up to 3 days or frozen for a month. Reheat in a toaster or skillet. The chia jam keeps in the fridge for up to a week.

Why This Recipe Works

These vegan oat pancakes are a celebration of simple, wholesome ingredients that come together to create something truly special. The oats provide a hearty, nutrient-dense base, while the lemon zest adds a bright, zesty note that pairs beautifully with the sweet-tart blackberry chia jam. The soy yoghurt and almond butter bring creaminess and richness, making every bite a perfect balance of flavors and textures.Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your routine, this recipe is a winner. It’s quick enough for a weekday breakfast but feels indulgent enough for a weekend brunch. Plus, it’s a fantastic way to make the most of seasonal blackberries while adding a dose of fibre and antioxidants to your day. So, grab your oats, forage some blackberries, and treat yourself to a stack of these delicious vegan pancakes. Your taste buds—and your body—will thank you!

Have you tried making vegan pancakes before, or do you have a favorite topping combo? Let me know in the comments section on Pinterest and please check out the Ultimate Plant-Based Cookbook below!