• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Coley Cooks
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Casseroles
    • Chicken + Poultry
    • Cookies + Bars
    • Drinks
    • Frozen Treats
    • Pasta + Risotto
    • Pies + Tarts
    • Meat
    • Salads
    • Seafood
    • Snacks
    • Soups + Stews
    • Starchy Sides
    • Vegetable Sides
    • Vegetarian Main
  • Privacy Policy
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Privacy Policy
×

Home » Recipes » Breakfast

Blueberry Oatmeal Pancakes

Published: Mar 2, 2019 · Modified: Feb 18, 2021 by Coley · This post may contain affiliate links.

Jump to Recipe

These blueberry oatmeal pancakes are light, fluffy, gluten free, dairy free optional, loaded with fresh juicy blueberries and taste absolutely delicious! They're made with 100% oat flour, so it's basically like eating a bowl of oatmeal in pancake form. If you're looking for a nutritious and satisfying breakfast that tastes like a treat, these healthy blueberry oatmeal pancakes are for you. 

File this one under "most tested recipe ever." I've made these pancakes at least 15 times in the past month in attempt to get them just right. As a result, my poor husband Chaser is so sick of oatmeal pancakes at this point, but honestly you guys, I still can't seem to get enough. 

After the initial panic of going gluten free passed, I realized there are so many ways around it. Pancakes were one of the first recipes I tackled, and I went through many different variations trying to find one I liked best. I made them with a few different gluten free flour blends, with almond flour, coconut flour, bananas, buckwheat, you name it. Eventually I started playing around with oat flour, and well, the rest is history.

Vertical shot of a plate holding a stack of blueberry oatmeal pancakes.Close up of fluffy blueberry oatmeal pancakes on a white plate.

...Sort of. I just couldn't seem to get the texture and consistency right. They were edible, but they just weren't what I was looking for. A lot of oatmeal pancake recipes include oats as well as wheat flour, because the oat flour alone can make them dense and dry. For obvious reasons I was looking to avoid wheat flour, and for the sake of keeping this recipe simple (something EVERYONE desires), I really didn't want to use any other additional flour.

So I tested, retested and tested again and finally came up with something I really like. Because these only contain oat flour (which is really just finely ground oats), they're not going to be the lightest, airiest pancakes you've ever had, but that doesn't mean they aren't outrageously delicious. They're just different.

A fork digging into a stack of blueberry oatmeal pancakes.A close up of a stack of blueberry oatmeal pancakes that has a wedge sliced out of them.

What I love most about these blueberry oatmeal pancakes is that they're essentially a bowl of oatmeal in pancake form. I've never been a huge fan of oatmeal - it's just so geriatric tasting, ya know? Texturally speaking, these couldn't be more different, but the health benefits are just the same.

I actually find these blueberry oatmeal pancakes to be even healthier than a bowl of oatmeal because they contain protein from eggs and healthy fats from either coconut oil or grass fed butter - your choice. In fact, you get to make a lot of choices when making these pancakes, from the fat to use to the type of milk. I've made them with good ol' cows milk, buttermilk, almond milk and even homemade cashew milk with great results every time.

Vertical shot of a plate with a stack of blueberry oatmeal pancakes.Close up of syrup drizzling onto a butter pat atop a stack of blueberry oatmeal pancakes.

The blueberries are totally optional, but personally, whenever I have the chance to add blueberries to something I'm going to take it. These pancakes are naturally gluten free, can easily be made dairy free and like all pancakes, they freeze exceptionally well. I like to make a big batch on the weekend, freeze the leftovers, then heat them up in the toaster oven for easy, healthy weekday breakfasts on the fly.

One Year Ago: Meyer Lemon Focaccia
Two Years Ago: Blood Orange Almond Cake with Yogurt | Butter Poached Fish
Three Years Ago: Herb Roasted Fish with Meyer Lemon Vinaigrette | Homemade Ricotta Cheese
Four Years Ago: Fresh Pressed Juice 2 Ways

Print

Blueberry Oatmeal Pancakes

A fork digging into a stack of blueberry oatmeal pancakes.
Print Recipe

★★★★★

5 from 3 reviews

These blueberry oatmeal pancakes are light, fluffy, gluten free, dairy free optional, loaded with fresh juicy blueberries and taste absolutely delicious! They're made with 100% oat flour, so it's basically like eating a bowl of oatmeal in pancake form. If you're looking for a nutritious and satisfying breakfast that tastes like a treat, these healthy blueberry oatmeal pancakes are for you. 

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 1x
  • Category: pancakes
  • Method: griddled
  • Cuisine: breakfast

Ingredients

Scale
  • 2 cups oat flour *see note
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ¾ cup milk of choice 
  • 2 large eggs
  • 2 tablespoons pure maple syrup, plus more for serving
  • 2 teaspoons vanilla extract
  • 1 tablespoon melted coconut oil or butter, plus more for cooking and serving
  • 1 cup fresh blueberries

Instructions

  1. In a medium bowl, whisk together the oat flour, baking powder and salt. 
  2. Add the milk, eggs, maple syrup, vanilla extract and melted coconut oil or butter, then whisk until thoroughly combined and no lumps remain (you can also do this in a blender or with an immersion blender if it's easier).
  3. Stir in the blueberries, then let the batter rest for 5 minutes so it can thicken up a bit.
  4. Melt coconut oil or butter on a griddle or large skillet over medium heat. Pour batter - about ¼ - ⅓ cup at a time - onto the griddle and let cook until a few bubbles appear on top, about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side, then repeat until all the batter is gone.
  5. Serve warm with butter and maple syrup. Leftovers can be frozen and reheated in a toaster oven.

Notes

*If you don't have oat flour, you can easily make it pulverizing oats (any kind) in a high powered blender or food processor until they form a finely ground flour.

Nutrition

  • Serving Size: 1 pancake
  • Calories: 140
  • Sugar: 5.1 g
  • Sodium: 202.8 mg
  • Fat: 4.3 g
  • Carbohydrates: 20.5 g
  • Protein: 5 g
  • Cholesterol: 37.6 mg

Keywords: blueberry, pancakes, gluten free, dairy free, oatmeal, breakfast, brunch, healthy, easy

Did you make this recipe?

Please leave a review and star rating ⭐️ to help other cooks!

Pinterest collage of blueberry oatmeal pancakes on white plates. Vertical Pinterest image of blueberry oatmeal pancakes next to bowls of batter and blueberries.

More Breakfast Recipes

  • A close up of a Dutch baby pancake in a cast iron skillet.
    Easy Oatmeal Dutch Baby Pancake
  • maple syrup being poured on a slice of Oatmeal Pumpkin Dutch Baby
    Oatmeal Pumpkin Dutch Baby Pancake
  • A tall glass of iced coffee with a straw and coffee beans in the background.
    Easy Homemade Cold Brew Coffee
  • close up of scrambled eggs on a plate with a fork
    Soft Scrambled Eggs with Ricotta

Reader Interactions

Comments

    Did you make this recipe? Please leave a rating and review! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Christina P

    November 17, 2019 at 9:13 am

    I am always in the hunt for a healthy pancake recipe to make my toddler and the whole family loves this recipe.

    ★★★★★

    Reply
    • Zoraida

      September 13, 2020 at 12:38 pm

      Thank you @coleycooks for sharing this recipe. The Oat blueberries pancakes was a hit. Love the sweetness of the fresh frozen blueberries. I didn’t have maple syrup so I replaced it with raw honey and it was delicious.

      ★★★★★

      Reply
      • Coley

        September 18, 2020 at 11:13 am

        So glad you loved the recipe! Thanks for the review!

        Reply
  2. Nachy

    February 03, 2022 at 5:46 pm

    One pancake is 10 calories!!!!.....YESSSSSS!!!!!!!

    ★★★★★

    Reply

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Nicole Gaffney smiling for the camera
I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in coastal Italian cooking. Welcome to Coley Cooks! About Nicole Gaffney

Italian Recipes

side view of a stack of thin breaded chicken breasts with a lemon

Crispy Italian Breaded Chicken Cutlets

overhead shot of vegetable risotto with asparagus, chives, and rice scattered in the background

Spring Vegetable Risotto with Asparagus, Peas, Radishes and Leeks

Top view of a corner slice of lasagna bolognese on a white dinner plate with a fork.

Authentic Italian Lasagna Alla Bolognese

Tomato Fennel Risotto

Tomato Fennel Risotto

Top view of linguini carbonara with peas in a shallow white bowl.

Linguini Carbonara with Peas

A bowl of spaghetti with sun gold tomatoes and basil on a blue background.

No-Cook Fresh Sun Gold Tomato Pasta

Seafood Recipes

overhead shot of a bowl of pasta with clam sauce

Linguine alle Vongole: Pasta with Clam Sauce

Easy New England Fish Chowder

A white bowl with bright orange lobster soup with a lobster tail and chives on top.

Classic Creamy Lobster Bisque

Clams with Bacon, Tomatoes + Jalapeños | ColeyCooks.com

Clams with Bacon, Tomatoes + Jalapeños

overhead shot of a platter with crab cakes and lemon wedges on top

Easy Maryland Jumbo Lump Crab Cakes

Close up of a pile of steamed crabs and corn on the cob.

Steamed Crabs Maryland Style

The Art of the Smoothie Bowl Cook Book is Out NOW!! Click the photo above to order.
Nicole Gaffney of Coley Cooks As Seen On...

Footer

Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley…

Stay Connected!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Didn't find what you were looking for?

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Brunch Pro on the Brunch Pro Theme