Name: Blueberry Oatmeal Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 1/4 cups Oat Flour; 1 teaspoon Baking Powder; ½ teaspoon Baking Soda; ½ teaspoon Sea Salt; ½ teaspoon Cinnamon; 1 teaspoon Lemon Zest; 1 teaspoon Lemon Juice; 4 tablespoons Granulated Sugar or Coconut Sugar; 1 cup Greek Yogurt; 1 teaspoon Vanilla Extract; 2 Eggs, slightly beaten; 2 tablespoons Milk if needed; ½ cup Blueberries; 2 tablespoons Butter for greasing the skillet

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Every Saturday morning, I have a little ritual that I look forward to: making Blueberry Oatmeal Pancakes for my family. The simple act of gathering my ingredients fills me with anticipation. The aroma of the pancakes sizzling in the pan brings everyone to the kitchen, ready to enjoy a delicious breakfast together. There’s something comforting about these pancakes; they’re fluffy, flavorful, and packed with juicy blueberries. Each bite is a blend of sweetness and wholesome goodness, making it a perfect start to the weekend.

Recipe Snapshot

Total Time:
25 mins

Prep Time:
10 mins

Cook Time:
15 mins

Difficulty:
Medium

Calories:
180 kcal

Protein:
6 g

Diet:
Gluten-Free, AIP, Low FODMAP

Fat:
4 g

Tools Used:
Wooden Spoon, Mixing Bowl, Skillet, Frying Pan

Why You Need This Blueberry Oatmeal Pancakes

Wholesome Ingredients

One of the reasons I adore Blueberry Oatmeal Pancakes is their wholesome ingredients. Using oat flour instead of regular flour gives them a lovely texture and adds fiber, making them filling and nutritious. The addition of Greek yogurt not only adds protein but also keeps them moist and tender.

Natural Sweetness

The sweetness comes naturally from the blueberries and the granulated sugar. I love using fresh blueberries, but frozen ones work just as well, ensuring you can enjoy these pancakes any time of the year. They burst with flavor as you bite into them, bringing a delightful sweetness without being overwhelming.

Customizable Recipe

This recipe is incredibly versatile. You can easily make substitutions to suit your taste or dietary needs. If you prefer, you can replace the sugar with maple syrup or honey, or swap in different fruits like raspberries or strawberries. The milk can be dairy or plant-based, allowing for a fully customizable breakfast experience.

Perfect for Any Occasion

Whether it’s a lazy weekend brunch or a special occasion, Blueberry Oatmeal Pancakes never fail to impress. They’re elegant enough for guests yet simple enough for a regular breakfast. Plus, they’re great for meal prep! You can whip up a batch and freeze them for quick breakfasts throughout the week.

Great for Kids

Finally, these pancakes are a hit with kids! They love the fun purple-blue color from the berries, and I love knowing I’m giving them a healthy start. They can even help in the kitchen, making it a fun family activity.

Ingredient List for Blueberry Oatmeal Pancakes

The ingredients for these pancakes are a harmonious blend of health and flavor. The use of oat flour not only gives them a unique texture but also adds nutritional value, making this dish a wholesome choice. Each ingredient plays a vital role in creating the perfect pancake.

1 1/4 cups oat flour: A gluten-free alternative that adds fiber and nutrients.
1 teaspoon baking powder: Helps the pancakes rise and become fluffy.
½ teaspoon baking soda: Works with the acid in yogurt to create air bubbles, adding fluffiness.
½ teaspoon sea salt: Enhances the flavors of the other ingredients.
½ teaspoon cinnamon: Adds warmth and a hint of spice.
1 teaspoon lemon zest: Brightens the flavors and adds a refreshing note.
1 teaspoon lemon juice: Works with baking soda to create a tender pancake.
4 tablespoons granulated sugar or coconut sugar: Sweetens the pancakes without overpowering the flavor.
1 cup Greek yogurt: Adds moisture and protein, keeping the pancakes tender.
1 teaspoon vanilla extract: Infuses a lovely aroma and flavor.
2 eggs slightly beaten: Binds the ingredients together while adding richness.
2 tablespoons milk if needed: Adjusts the batter consistency.
½ cup blueberries: Bursting with flavor that adds natural sweetness.
2 tablespoons butter for greasing the skillet: Ensures the pancakes don’t stick and adds flavor.

Recipe Directions for Blueberry Oatmeal Pancakes

Making Blueberry Oatmeal Pancakes is a straightforward and enjoyable process. Follow these steps and enjoy a delicious breakfast in no time. Remember to take your time and enjoy the experience!

In a large bowl, mix the Greek yogurt, eggs, lemon juice, lemon zest, and vanilla until everything is smooth and well combined. Take a moment to enjoy the aroma of the fresh ingredients as you whisk.
In another bowl, combine the granulated sugar, oat flour, baking powder, baking soda, salt, and cinnamon. Stir well to ensure even distribution of the dry ingredients.
Now, add the dry ingredients to the wet mixture. Stir gently until the batter is just combined. Don’t worry about a few lumps; it’s better than overmixing!
If the batter seems too thick, gradually add milk, one tablespoon at a time, until you reach your desired consistency. Aim for a batter that drips slowly off a spoon.
Preheat your electric grill to 350 degrees F, or heat a non-stick skillet over medium-high heat. A hot surface is crucial for the perfect pancake.
Once hot, add butter to the pan and swirl it around to coat the surface. This step prevents sticking and adds a lovely flavor.
Using a measuring cup, pour about ¼ cup of pancake batter onto the skillet for each pancake. Top each one with 4 to 5 blueberries.
Cook until you see bubbles forming on top of the pancakes, and the edges start to look set, about 2 to 4 minutes. This is a sign they are ready to flip!
Flip the pancakes carefully and cook for another 2 to 4 minutes on the other side until they are golden brown. Keep an eye on them to prevent burning.
Once done, transfer the pancakes to a plate. Serve warm with your favorite syrup and fresh fruit on top. Enjoy each fluffy, blueberry-filled bite!

Things Worth Knowing

Perfect Temperature: Ensure your skillet is adequately heated before adding the batter. A hot surface is key to achieving a golden-brown color.
Don’t Rush the Flip: Wait for bubbles to appear on top before flipping. This indicates that the pancake is cooked enough to hold its shape.
Consistency Matters: If your batter is too thick, add milk incrementally. You want a pourable consistency that still holds shape.
Batch Cooking: You can make a larger batch and freeze the extras. Just reheat them in the toaster for a quick breakfast.

Ways to Customize

There are countless ways to make Blueberry Oatmeal Pancakes your own. Here are some ideas to inspire your creativity:

Sweeteners: You can replace granulated sugar with honey or maple syrup for a different sweetness.
Fruits: Experiment with different fruits such as raspberries, strawberries, or even chopped nuts for added texture.
Spices: Add a pinch of nutmeg or cardamom for a unique flavor twist.
Dairy Alternatives: Use almond milk, coconut milk, or any plant-based yogurt to make the recipe dairy-free.
Vegan Version: Substitute eggs with flax eggs and use plant-based yogurt for a vegan twist.
Serving Styles: Try serving them with yogurt, fresh fruit, or a drizzle of nut butter for added nutrition.

Pairing Suggestions for Blueberry Oatmeal Pancakes

When it comes to serving Blueberry Oatmeal Pancakes, you’ll want to complement them with some tasty sides. Here are some delightful ideas:

Fresh Fruits: Serve with a side of seasonal fruits like sliced bananas, strawberries, or a fruit salad for a refreshing contrast.
Yogurt Parfait: Layer with Greek yogurt and granola to create a delightful parfait that’s perfect for brunch.
Nuts and Seeds: Sprinkle some chopped nuts or seeds on top for added crunch and nutrition.
Maple Syrup: Drizzle with pure maple syrup or honey for a sweet finish that pairs beautifully with the pancakes.
Herbal Tea or Coffee: Enjoy with a warm cup of herbal tea or coffee to complete your breakfast experience.
Healthy Smoothies: Blend up a fruit smoothie for a refreshing and nutrient-packed drink alongside your pancakes.

FAQ

Yes, you can use whole wheat flour instead of oat flour, but it will change the texture and flavor. Whole wheat flour is denser and may require additional liquid in the recipe. Start by adding a little more milk if the batter seems too thick.

If your pancake batter is too thick, don’t worry! Simply add milk gradually, one tablespoon at a time, until it reaches your desired consistency. A good pancake batter should be pourable but not runny.

Absolutely! Frozen blueberries can be used in this recipe. Just make sure to add them directly to the batter without thawing first. This will help prevent the blueberries from bleeding into the batter too much.

To store leftover Blueberry Oatmeal Pancakes, let them cool completely, then stack them with parchment paper in between each pancake. Place them in an airtight container and refrigerate for up to 3 days, or freeze for longer storage.

Conclusion

To sum up, Blueberry Oatmeal Pancakes are not just a breakfast dish; they are a delightful way to start your day with health and flavor. Each bite brings a burst of sweetness and a hint of nostalgia. I encourage you to try making them for your family this weekend; you won’t regret it! Enjoy the warm, comforting feelings these pancakes create around your table.