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Blueberry Oat Pancakes

By Lily Payen

on Sep 26, 2021, Updated Oct 28, 2023

16 Comments

Blueberries are known as the king of antioxidants and pack so many nutritional benefits! These blueberry oat pancakes are freezer-friendly and great for baby-led weaning!

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Blueberries add a natural sweetness and are a great add-in for recipes. These blueberry oat pancakes are sweetened with just blueberries and bananas and are a great source of iron and vitamin C!

What You’ll Need

Here is what you’ll need to make these blueberry oat pancakes:

• Banana: The main source of sweetness for these pancakes. Try to use a banana that is very ripe with several brown spots. The riper the banana, the sweeter the pancakes!
• Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these pancakes gluten-free.
• Egg: Used as a binder to help hold the pancakes together.
• Cinnamon: Provides an extra warm spice and subtle sweetness.
• Vanilla: Slightly enhances the natural sweetness of these pancakes.
• Blueberries: Adds small bursts of natural fruity sweetness to these pancakes.
• Baking Powder: Optional ingredient to help the pancakes be more fluffy in texture.
• Butter/Oil: To grease the pan.

Step By Step Instructions

1. Blend all of the ingredients together until smooth. 
2. Spoon out tablespoon amounts of batter and form small circles on a greased pan to cook.
3. Quarter the blueberries and sprinkle them on top of the pancake circles.
4. Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.

Ingredient Substitutions

• Egg: You may replace the egg with 2 tablespoons of milk or a dairy-free alternative. You may also replace the eggs with flax eggs. To make one flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
• Oats: You may replace the oats with all-purpose flour or whole wheat flour. I used old-fashioned rolled oats in this recipe, but you can also use quick oats though the amount needed may vary.
• Cinnamon/Vanilla: These two ingredients are optional, but add great flavor to the pancakes.
• Blueberries: The blueberries may be replaced with another type of berry.
• Baking powder: Baking powder is an optional ingredient, but can be added to obtain a fluffier pancake.

Storage Instructions

Let the pancakes completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between them for up to 2 months. You may reheat on low heat in a pan or simply microwave for 20-30 seconds, or until warmed through!

Recipe Notes

• Low heat is very important in this recipe! These pancakes can burn easily if the heat is too high, so make sure to cook on low heat. Also, be sure that your pan is preheated before adding the batter. If your pancakes are browning too quickly and aren’t cooked through in the middle, this is a sign that your heat is too high.
• I love using this nutribullet blender to blend the ingredients into a smooth batter!
• Use a very light layer of oil when greasing the pan, wiping away any excess. This helps the pancakes to get that smooth, brown color.

You may also like:

• Oatmeal Banana Pancakes
• Pear Pancakes
• Spinach Banana Pancakes

5 from 13 votes

Blueberry Oat Pancakes

By: Lily Payen

Blueberries are known as the king of antioxidants and pack so many nutritional benefits! These blueberry pancakes are freezer-friendly and great for baby-led weaning!

Prep: 3 minutes mins

Cook: 5 minutes mins

Total: 8 minutes mins

Servings: 8 mini pancakes

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Ingredients 

1x2x3x

• ▢ 1 medium overripe banana
• ▢ ¼ cup old fashioned rolled oats
• ▢ ¼ cup blueberries, quartered
• ▢ 1 egg
• ▢ ¼ tsp ground cinnamon
• ▢ ⅛ tsp vanilla extract
• ▢ ½ tsp baking powder
• ▢ butter/oil, to grease pan

US Customary – Metric

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Instructions 

• Preheat a frying pan on low heat and add in a little butter/oil.
• Blend all of the ingredients (except the blueberries) together until smooth.
• Spoon out tablespoon amounts of batter and form small circles on a greased pan to cook.
• Quarter the blueberries and sprinkle them on top of the pancake circles. If you prefer, you may also stir the blueberries directly into the batter before placing onto the pan.
• Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.

Notes

• Low heat is very important in this recipe! These pancakes can burn easily if the heat is too high, so make sure to cook on low heat. Also, be sure that your pan is preheated before adding the batter. If your pancakes are browning too quickly and aren’t cooked through in the middle, this is a sign that your heat is too high.
• I love using this nutribullet blender to blend the ingredients into a smooth batter!
• Use a very light layer of oil when greasing the pan, wiping away any excess. This helps the pancakes to get that smooth, brown color.

Nutrition

Calories: 33.69kcal, Carbohydrates: 5.92g, Protein: 1.22g, Fat: 0.75g, Saturated Fat: 0.22g, Polyunsaturated Fat: 0.18g, Monounsaturated Fat: 0.26g, Trans Fat: 0.01g, Cholesterol: 20.46mg, Sodium: 34.67mg, Potassium: 73.53mg, Fiber: 0.78g, Sugar: 2.32g, Vitamin A: 41.82IU, Vitamin C: 1.73mg, Calcium: 20.73mg, Iron: 0.29mg

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