Blueberry Oat Pancakes (high protein & gluten-free)

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The best of both worlds! Sweet and delicious but also full of nutrients and high in protein. These blueberry oat pancakes come together in only a few minutes so they are perfect for busy weekday mornings or a slow weekend brunch.

I’ll be the first to confess I’ve always had a sweet tooth. Growing up, my sister and I did swim team for several summers which meant early morning practices. When we got home, our wonderful babysitter would make us breakfast. Every day my sister asked for scrambled eggs while my daily request was toast with cinnamon and sugar.

When we’d go to a restaurant, everyone else would get an omelet or something similar and I’d get the sweetest thing on the menu—usually some sort of stack of pancakes, the more chocolate chips and whipped cream the better.

But after our own health issues came up, I began doing a deep dive into nutrition. I realized starting the day off with a plate or bowl full of sugar or carbohydrates was probably not the best idea. 

Blueberry Oat Pancakes to The Rescue

Now, almost everyday starts out with eggs for everyone in our family. But sometimes a change of pace is needed. Those are the days I make a pan of baked oatmeal, a dutch baby pancake, or these blueberry oat pancakes.

This recipe for oatmeal blueberry pancakes is the perfect amount of sweet with a fluffy pancake texture without leaving you in a sugar coma and starving again by 10 AM.

Pair it with homemade sausage patties, breakfast meatballs, or some sizzling bacon, and you really do have a breakfast of champions!

Blueberry Oat Muffins – The Ingredients

Oats – Instead of wheat flour, these pancakes use oats. Our favorite brand is the Certified Gluten Free One Degree Oats that we purchase at Costco.

Tip: For added protein, you could swap ¼ cup of oats for unflavored protein powder if you’d like.

Baking Powder – Look for aluminum free baking powder. We use the Bob’s Red Mill brand.

Eggs – Room temperature eggs are always best for baking to give your batter the best texture.

Plain Yogurt (or Greek) – We use our homemade plain yogurt for this but for pancakes with additional protein, you could use plain Greek yogurt.

Coconut Oil or Butter, melted

Maple Syrup – Pure maple syrup pairs perfectly as a sweetener for homemade pancakes but you could substitute honey if needed.

Sea Salt

Blueberries – Frozen or fresh blueberries will work. For plain pancakes, you can omit.

How to Make Blueberry Oat Pancakes

Gather all of the ingredients.

Measure ingredients and put everything into the container of a blender or food processor (besides the blueberries).

Mix until a batter is formed. Resist the urge to keep blending. An overmixed batter can lead to more dense pancakes instead of the fluffy texture we are going for.

Let batter rest for around 10 minutes to thicken. (This step isn’t completely necessary if you’re in a hurry but it helps to get a fluffier pancake.)

Melt 1 tbsp of coconut oil or other fat of choice on large pan or griddle. If using a cast iron skillet, make sure your pan is plenty hot before adding your pancake batter.

Carefully pour or scoop pancakes onto your pan. 

Sprinkle blueberries into the uncooked pancakes on the pan. 

Tip: For the fluffiest pancakes, cover the pan while cooking to help create steam.

After the pancakes are bubbling on top and easily able to be flipped, turn over and cook for an addition 1-2 minutes (covering again).

Remove from heat and keep warm until serving.

Continue until you’ve used all of your pancake batter.

Blueberry Oat Pancakes Recipe

Yield: 20-24 pancakes

Ingredients:

2.5 cups Oats
4 tsp Baking Powder (aluminum free)
6 Eggs (room temperature)
1 cup Plain Yogurt (Greek or regular)
2 tbsp Coconut Oil or Butter, melted (plus more for cooking pancakes)
2 tbsp Maple Syrup
1 tsp Salt
1 cup Blueberries (fresh or frozen)

Directions:

1. Add all of the measured ingredients (except the blueberries) into the blender container or food processor.

2. Mix until a smooth batter is formed but resist the urge to overmix.

3. Let batter rest for 10 minutes to thicken.

4. Heat pan over medium heat, melting one tablespoon of coconut oil or fat of choice in the pan.

5. Pour or scoop batter onto pan.

6. Sprinkle blueberries into freshly poured batter on pan.

7. Cover the pan while cooking for a fluffier pancake.

8. When the pancakes are bubbling and easily able to be flipped, flip to the other side and cover again.

9. After 1-2 minutes, remove from pan and keep warm until finished.

10. Continue the same process until all of the pancakes are made.

Serve and enjoy!

To store for later, cool to room temperature (so they don’t stick together) and store in an air-tight container in the fridge. Reheat before serving.

For long term storage, these freeze beautifully and can be easily reheated in the oven when needed.

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More Breakfast Favorites:

Oatmeal Blueberry Blender Muffins (Gluten Free)
The Best Soaked and Baked Oatmeal
Easy Egg Muffin Cups with Ham