Blueberry-Oatmeal Pancakes: A Heart Smart Recipe (gluten-free)

This Blueberry Oatmeal Pancakes recipe is gluten free, low in calories and packed with heart healthy soluble fiber from oats and antioxidants from blueberries. A serving of the pancakes is only around 170 calories, so you could actually top a stack with a 1/2 tbs of butter AND a tbs of maple syrup, and still be under 300 calories. BTW, I only put a tablespoon of maple syrup (52 calories) on the pancakes in my photos. It goes further than you might think.Blueberry Oatmeal PancakesThese blueberry oatmeal pancakes, are actually closer to the cousin of common pancakes called griddle cakes.  They are a little smaller than many people make pancakes these days, but three of them make an ample serving, while still giving the satisfying stacked effect.  Of course, you can always make them larger if you prefer.
blueberry oatmeal pancakes recipe - gluten free - low calorie - naturally sweetened

4.8 from 13 reviews

Blueberry-Oatmeal Pancakes Recipe
 
Author: 
Nutrition Information
  • Serves: 4
  • Calories: 169
  • Fat: 5
  • Carbohydrates: 27
  • Fiber: 7
  • Protein: 7

Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 cup old fashion oats*
  • ¼ cup coconut flour
  • 2 tsp baking powder
  • ½ tsp Kosher salt
  • ½ tsp cinnamon
  • 1½ tsp stevia (3 packets)
  • 1 egg
  • 1¾ cups unsweetened vanilla almond milk (using other milk is fine, just adjust calories and add a ½ tsp vanilla extract)
  • 1 cup fresh blueberries
Instructions
  1. Pulse the oats in food processor until flour-like in consistency.
  2. Add the coconut flour, baking powder, salt, cinnamon and stevia. Pulse to mix.
  3. Whisk together milk and egg in a batter bowl, add the flour mixture, and stir well.
  4. Once thoroughly mixed, fold in the blueberries, until evenly distributed.
  5. Put a lightly oiled or non stick skillet treated with cooking spray over med to slightly over medium heat. Once a drop of water sizzles, you are ready for the pancakes.
  6. Scoop a ¼ cup of batter for each pancake. Wait until bubbled up in middle and drying at edges before flipping.
  7. Flip and cook about 2 more minutes on that side.
  8. Stack three of these small blueberry oatmeal pancakes as a serving.
Notes
*to ensure gluten-free results, purchase Gluten-free certified oats (standard or quick are fine)


Comments

  1. says

    I LOVE that you include a nutritional facts panel. I have just started doing this on my website as well. How do you capture the image? It seems I can only get mine in pdf format. Super excited to use this recipe tomorrow!

  2. says

    They look scrumptious. I think you and I are on the same wave length of food :) I made something very similar and am posting soon – mine though aren’t gluten free…and probably not low in calories either LOL.

  3. says

    I love blueberries so I am always trying to find ways I can use them in recipes. This looks amazing.

  4. says

    Ok — first … love, love, LOVE the new look … but I had to laugh because I JUST looked at some proofs from my designer and one set was nearly identical to these colors. ;)

    And …. now I want breakfast. :)

    • Robin Gagnon says

      Thanks. I have a lot of tweaking to do yet, but am trying to get it done this weekend. Actually, the colors you have now aren’t that much different than these.

  5. Staci says

    These look wonderful! I am not a coconut fan, so I have never used coconut flour, have you tried these with almond flour? I am wondering if that would work!

    • Robin Gagnon says

      Coconut flour is quite absorbent (even more so than the oatmeal), whereas almond flour isn’t. I would start with 1 cup of milk and add more until you get the right consistency. Give the batter a couple minutes to thicken up to make sure you have enough milk. The other ingredients would not need to be changed.

  6. Shandra Grace says

    Thank you for the lovely recipe! The pancakes were so delish, and easy to! :)

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