Blueberry Oatmeal Pancakes

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.

...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.

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.

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
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Three Years Ago: Herb Roasted Fish with Meyer Lemon Vinaigrette | Homemade Ricotta Cheese
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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 1x2x3x

• 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

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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