Blueberry Cheesecake Pancakes

Blueberry Cheesecake Pancakes

Super fluffy oat pancakes oozing with fresh blueberries and a cashew cream cheese glaze.


For the Pancakes

  • 1 cup oat flour
  • ¼ cup tapioca flour
  • 2 tsp baking powder
  • pinch of salt
  • 1 cup unsweetened coconut yogurt (or full fat canned coconut milk)
  • 1 tsp vanilla extract
  • 2 eggs (or whipped aquafaba to make vegan)
  • 2 tsp apple cider vinegar
  • butter / vegan butter (for frying)
  • ½ cup blueberries (plus more to serve)

Cashew Cream Cheese Glaze

  • cup raw cashews (soaked in hot water 30 mins minimum)
  • ¼ cup full fat canned coconut milk
  • 1 tbsp maple syrup
  • juice of ¼ lemon
  • splash of vanilla extract
  • pinch of salt


  • In a medium bowl, combine dry ingredients.
  • In a smaller bowl, combine wet ingredients.
  • Combine the dry and wet ingredients and fold until batter is just incorporated (do not over mix). Fold in the fresh blueberries. The batter should be relatively thick but fluffy. Small lumps are okay.
  • Preheat a pan over medium-low heat with a little bit of butter.
  • Once heat is even, spoon the batter onto the pan to form your pancakes. do not overcrowd the pan.
  • Cook with lid on until small bubbles start to form or lightly golden brown.
  • Gently flip and cook few more minutes with lid on or until lightly golden brown.
  • Serve with cashew cream and more blueberries if desired. Enjoy!