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 minutes for the batter to thicken slightly.
Preheat a lightly greased pan on medium heat. Once hot, pour a quarter cup of the batter into the pan. Cover the pan and 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!

Video

Notes

Vinegar swap: You can substitute this for lemon or lime juice.
Tips: See my recipe tips for making the best blueberry pancakes.
Leftovers: Keep in the fridge for up to 3 days or in the freezer for 3 months.

Recipe variations

Serve with toppings like nut butter, chocolate sauce, fresh fruit, or whipped cream.
Add protein. Fold in 1-2 scoops of protein powder, or swap the banana for Greek yogurt.
Use different berries. Try strawberries, raspberries, or a mixture of all three.

Nutrition