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.

5 from 6 votes

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Course: pancakes

Cuisine: breakfast

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

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: pancakes

Calories: 140kcal

Author: Nicole Gaffney (ColeyCooks.com)

Ingredients

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

In a medium bowl, whisk together the oat flour, baking powder and salt.
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).
Stir in the blueberries, then let the batter rest for 5 minutes so it can thicken up a bit.
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.
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