Blueberry Oatmeal Pancakes

5 from 1 vote

These Blueberry Oatmeal Pancakes made with a combination of whole oats and oat flour are a healthy and delicious choice for breakfast or brunch.

Prep Time10

Cook Time20

Resting Time5

Total Time35

Course: Breakfast, Brunch

Cuisine: Universal

Keyword: blueberries, breakfast, brunch, dairy free, gluten free, healthy eating, oatmeal, oats, pancakes

Servings: pancakes

Calories: 168kcal

Author: Carissa Serink

Equipment

Large Skillet or Griddle
Food Processor
Whisk
Silicone Spatula
Pancake Flipper

Ingredients

2 1/2 cups rolled oats divided, see note
1 cup milk (use your favorite dairy-free milk to make this recipe Dairy-Free)
1/2 cup all-purpose flour (use your favorite gluten-free flour blend to make this recipe gluten-free)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 cup plain or vanilla Greek yogurt (use your favorite dairy-free yogurt to make this recipe dairy-free)
2 large eggs
3 Tablespoons canola oil
2 Tablespoons brown sugar
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Butter, oil, or bacon grease For the skillet
Maple Syrup if desired, to serve

Instructions

Add 1 cup of the rolled oats and the milk to a medium bowl. Stir them together and let the oats soften while you prepare the other ingredients.
Add the remaining 1 1/2 cups of rolled oats to the bowl of a food processor. Process the oats at high speed until they are finely ground and resemble flour, about 30-45 seconds.
Whisk the processed oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
Add the Greek yogurt, eggs, canola oil, brown sugar, and vanilla to the milk-oat mixture. Whisk to combine. Pour into the bowl containing the oat flour mixture, and gently fold with a spatula until no more pockets of flour remain. Let sit for about 5-10 minutes while you wait for your griddle to heat.
Heat a large griddle or skillet on medium temperature. Once it's hot, brush generously with butter, saved bacon grease, or oil to prevent the pancakes from sticking.
If you're using fresh blueberries, very gently fold them into the batter with a spatula just before you're ready to start cooking. Note that the batter will be thick, resembling cooked oatmeal. If you're using frozen blueberries, don't mix the berries into the batter as the juice will mix into the batter making the pancakes appear grey (see next step).
Using a small ladle or large spoon, spoon the batter onto the hot griddle, making sure to leave several inches between each pancake. Gently spread the batter into a circle. If you are using frozen blueberries, drop several blueberries onto each pancake while it's still raw, before flipping. Cook the pancakes until they're golden brown on the bottom, approximately 3 minutes, then carefully flip them. Adjust the heat as needed if the pancakes are browning too quickly or are too pale.
Repeat with the remaining batter, brushing the skillet with more butter or grease between each batch.
Serve the pancakes immediately with more blueberries and syrup as desired. If you need to keep the pancakes warm after cooking, place them on a tray in a 200°F oven. To store leftovers: cool pancakes to room temperature, then place in a zipper bag and freeze. Reheat leftover pancakes in the microwave.

Notes

Make sure to use Old Fashioned Rolled Oats (aka Large Flake Rolled Oats) here. Do not use quick oats, instant oats, steel-cut oats, or any other type of oats.

Nutrition