By Robin Gagnon | Updated on
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This Blueberry Oatmeal Pancakes recipe is gluten free, low in calories and packed with healthy soluble fiber from oats and antioxidants from blueberries (see here for more info on benefits of oatmeal). A serving of these healthy oatmeal pancakes is only around 170 calories, so you could actually top a stack with a ½ tbs of butter AND a tbs of maple syrup, and still be under 300 calories. BTW, I only put a tablespoon of maple syrup (52 calories) on the pancakes in my photos. It goes further than you might think.
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Blueberry Oatmeal Pancakes
These blueberry oatmeal pancakes are actually closer to the cousin of common pancakes called griddle cakes. They are a little smaller than many people make pancakes these days, but three of them make an ample breakfast serving, while still giving the satisfying stacked effect. Of course, you can always make them larger if you prefer.
Healthy Oatmeal Pancake Recipe: Making it Gluten-Free
Oats are naturally gluten-free, but due to modern farming and processing methods, make sure the ones you buy are clearly marked as gluten-free. The remaining ingredients in this healthy oatmeal pancake recipe are typically gluten-free.
If you enjoy blueberries for breakfast try my blueberry oatmeal breakfast cookiesor healthy blueberry muffins too!
Blueberry Oatmeal Pancakes
A heart healthy oatmeal pancake recipe. These blueberry oatmeal pancakes are easy to make and gluten free too.
4.72 from 14 votes
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Course: Entree
Cuisine: American
Prep Time: 6 minutes minutes
Cook Time: 10 minutes minutes
Servings: 4
Calories: 163kcal
Author: Robin Gagnon
Ingredients
- 1 cup old fashion oats*
- ¼ cup coconut flour
- 2 teaspoon baking powder
- ½ teaspoon Kosher salt
- ½ teaspoon cinnamon
- 1 ½ teaspoon stevia 3 packets
- 1 egg
- 1 ¾ cups unsweetened vanilla almond milk using other milk is fine, just adjust calories and add a ½ teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
Pulse the oats in food processor until flour-like in consistency.
Add the coconut flour, baking powder, salt, cinnamon and stevia. Pulse to mix.
Whisk together milk and egg in a batter bowl, add the flour mixture, and stir well.
Once thoroughly mixed, fold in the blueberries, until evenly distributed.
Put a lightly oiled or non stick skillet treated with cooking spray over med to slightly over medium heat. Once a drop of water sizzles, you are ready for the pancakes.
Scoop a ¼ cup of batter for each pancake. Wait until bubbled up in middle and drying at edges before flipping.
Flip and cook about 2 more minutes on that side.
Stack three of these small blueberry oatmeal pancakes as a serving.
Notes
*to ensure gluten-free results, purchase Gluten-free certified oats (standard or quick are fine)
Nutrition
Calories: 163kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 468mg | Potassium: 369mg | Fiber: 6g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 3.5mg | Calcium: 259mg | Iron: 1.5mg
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Reader Interactions
Comments
HilLesha says
I love pancakes. 🙂
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Robin Gagnon says
Thanks. I have a lot of tweaking to do yet, but am trying to get it done this weekend. Actually, the colors you have now aren't that much different than these.
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Whitney @ It's Gravy, Baby! says
Those look absolutely delicious and your photos are beautiful!
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Toni says
I love blueberry pancakes but have never tried to brave making them myself LOL
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Staci says
These look wonderful! I am not a coconut fan, so I have never used coconut flour, have you tried these with almond flour? I am wondering if that would work!
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Robin Gagnon says
Coconut flour is quite absorbent (even more so than the oatmeal), whereas almond flour isn't. I would start with 1 cup of milk and add more until you get the right consistency. Give the batter a couple minutes to thicken up to make sure you have enough milk. The other ingredients would not need to be changed.
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Shandra Grace says
Thank you for the lovely recipe! The pancakes were so delish, and easy to! 🙂
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Brandy says
Oh yummy, great recipe to share. I love making pancakes.
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Theresa says
Oh my word these look yummy.
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Deena says
What did I do wrong? Followed recipe, but my pancakes are not fluffy like in the picture.
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Robin Gagnon says
There are a few things that might help with this:
1- How old is your baking powder? It does lose "oomph" after awhile.
2- Let your batter sit a few minutes before using. Coconut flour is incredibly absorbent, so batter will thicken up.
3- if neither of those solve it, then add a little more ground oatmeal to the batter & perhaps a 1/2 tsp more baking powder
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Deena says
Thanks! They still tasted great 🙂
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Michelle says
Hi! These look great! I usually buy GF oat flour. Do you know approximately the amount of flour you end up with? Thanks!
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Robin Gagnon says
Sorry, I am not certain on amounts. If I remember correctly a cup of oats made about 2/3 of a cup of the flour.
Reply
Michelle says
I started off with 2/3 cup of oat flour, but ended up adding 10 TBSP more to make it thick enough for my liking. Since I added so much more flour I added a couple more packets of Stevia.
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Chiara says
Would it be okay to use gluten free rolled oats? I could grind them up in the blender. Would it change the consistency of the pancake batter? That's what i have in my pantry right now.
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Robin Gagnon says
Yes, that should be fine.
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