If you need an awesome gluten free pancake recipe, I've got you covered. Start your morning out right with a big cup of coffee and a plate of these delicious, healthy, blueberry and lemon blender pancakes (made with whole grain oats). They're fun and easy to make! A simple, yummy breakfast the whole family will adore.
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Not only are these griddle cakes gluten free, they're dairy free! This makes them a really great option for those with food sensitivities or allergies. Oatmeal is also higher in protein than most grains, so these pancakes are nice and hearty.
Plus they are ridiculously good! I love making these pancakes in the spring and summer. The lemon zest in the batter makes them taste super bright. And this recipe isn't just for breakfast. Flapjacks are always a fun dinner option (especially served with bacon and eggs).
If you're looking for more fun oatmeal recipes, I highly recommend trying my delicious Peanut Butter Banana Baked Oatmeal or Blueberry Baked Oatmeal Muffins.
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Ingredients
- Unsweetened almond milk: or substitute milk of choice if desired.
- Whole grain oats: no oat flour needed, simply use the whole grain oatmeal in your pantry. Quick oats will also work.
- Baking powder: leavens your hot cakes so they're nice and fluffy!
- Egg: also helps pancakes to rise and adds a lot of flavor.
- Lemon zest: bright and happy!
- Maple syrup: natural, insanely delicious sweetener.
- Salt: adds depth and complexity.
- Pure vanilla extract: almond extract is also very good.
- Blueberries: plump, ripe and sweet!
How To Make Oatmeal Blueberry Pancakes
Keep scrolling for complete recipe and instructions. We’ll start here with a quick rundown!
- Zest lemon, rinse blueberries and pat dry.
- Measure all ingredients (except blueberries) into a high speed blender.
- Puree on high until nice and smooth (30-90 seconds).
- Remove blade from blender and stir in blueberries.
- Place a griddle pan on the stovetop and turn heat to medium low.
- Coat pan with non-stick cooking spray and allow it to heat up for 3-5 minutes.
- Portion batter onto pan and flip after about 60 seconds.
- Serve with desired toppings like butter, maple syrup, extra blueberries, cinnamon granola or even some banana slices!
Step By Step Photos
Handy Tips
- Because this pancake batter is made with oatmeal, it will get thicker the longer it sits. This is normal! If necessary, you can stir in a bit of additional almond milk - just be sure to add slowly so you don't overdo it.
- Feel free to get creative with this recipe and try different mix-ins like blackberries or chocolate chips!
- You can also use quinoa flour to make another tasty version of Gluten Free Pancakes!
More Gluten Free Breakfast Ideas
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Healthy Oatmeal Blueberry Pancakes
Ingredients
- 1 & ¼ cups unsweetened almond milk *or milk of choice.
- 2 cups whole grain oats *quick oats will also work.
- 2 teaspoons baking powder
- 1 large egg
- zest from one lemon
- 2 tablespoons maple syrup *or sweetener of choice.
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- ⅓ cup blueberries *see note below
Recipe notes:
Blueberries: blackberries or chocolate chips are also delicious!Instructions
- Zest lemon, rinse blueberries and pat dry.
- Measure almond milk, oats, baking powder, egg, lemon zest, maple syrup, salt and vanilla extract into a high speed blender.
- Puree ingredients on high until your batter is nice and smooth (30-90 seconds).
- Remove blade from blender and stir in blueberries.
- Place a griddle pan on the stovetop. Turn heat to medium low, apply a thin layer of non-stick cooking spray and allow the pan to heat for 3-5 minutes.
- Portion batter onto pan (I use a ¼ measuring cup). Flip after about 60 seconds. *Note: because this batter is made with oatmeal, it will get thicker the longer it sits. If necessary, stir in a bit of additional milk to thin. Just be sure to add very slowly so you don't overdo it!
- Transfer pancakes to a plate and add butter, additional maple syrup, blueberries, banana slices and any other desired toppings.
- Enjoy!
Nutrition
Did you make this recipe?!
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Karen Velinsky says
This is a great recipe...one to hang onto!
stacey_olson says
Thank you, Karen!!
Juliet says
Apparently I'm a glutton for punishment because here it is, nearly 10pm and I'm dreaming of pancakes and enchiladas and pancakes again. I'm meant to be on a strict eating plan for the next two weeks while I try to fit into a pre-pandemic dress for a wedding. I think your blog will be single-handedly responsible for me having to buy a new dress. But, it's ok I'll be happy happy happy! xo
stacey_olson says
Haha! Well thankfully they are healthier than they look since they're made with oatmeal and agave! Now - stopping at 2 or 3 is the trick, LOL.
Leslie Watkins says
These look fabulous! Can’t wait to try them!
Garlic Salt & Lime says
Hope you love them! Thanks, Leslie!
Mary Anne Russo says
I am all about these pancakes ! It’s our favorite and we usually have them in Sunday mornings!
Thank you for another great recipe!
Garlic Salt & Lime says
Yes! I love pancakes too. Hope you enjoy!