Healthy Oatmeal Blueberry Pancakes

Syrup dripping down a stack of blueberry oatmeal pancakes.

4.89 from 17 votes

Healthy Oatmeal Blueberry Pancakes

Almond milk and whole grain oats blended together with baking soda, salt, pure vanilla extract, maple syrup & lemon zest. Stir in some plump, ripe blueberries for the most delicious gluten free pancakes you've ever tasted!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Keyword: Blender pancakes, Oatmeal pancakes, Recipe for gluten free pancakes, Recipe for healthy pancakes

Servings:

Calories: 210kcal

Author: Stacey Adams

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