Healthy Blueberry Pancakes

My healthy blueberry pancake recipe yields light and fluffy pancakes bursting with vibrant blueberry flavor! They’re flourless, egg-free, AND dairy-free!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 67kcal

Author Arman Liew

Ingredients

1 cup rolled oats gluten-free, if necessary
1/4 cup milk I used oat milk
1 medium banana approximately 1/2 cup
1 tablespoon baking powder
1 tablespoon apple cider vinegar * See notes
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/2 cup blueberries fresh or frozen

Instructions

In a high speed blender or food processor, add the rolled oats, milk, banana, baking powder, apple cider vinegar, maple syrup, and vanilla, and blend until a thick batter remains. Fold in the blueberries, but do not blend.
Let the batter sit for 5-10 minutes, for the batter to thicken slightly.
Preheat a lightly greased pan on medium heat. Once hot, pour a quarter cup portions of the batter in the pan. Cook for 1-2 minutes, or until the edges start to brown and bubble. Flip and cook for a further minute or two. Repeat until all the batter is used up.
Serve and enjoy!

Notes

* You can substitute this for lemon or lime juice

TO STORE. Refrigerate the leftover blueberry pancakes in an airtight container for 2-3 days.

TO FREEZE. Wrap cooled pancakes individually in plastic or place wax paper in between two pancakes and put them in freeze-safe containers/bags. Store them inside the freezer for up to 3 months.

TO REHEAT. Pop the cold pancakes into a toaster or briefly heat them in a microwave before eating.

Nutrition