These Blueberry Oat Pancakes are delicious, moist, and fluffy and makes you feel like you’re having cake for breakfast.
It’s been a while since I posted a pancake recipe. I’ve been making my Gluten Free Fluffy Pancakes on repeat practically every Sunday for a while now, but I was feeling like it was time for something new. My original goal was to make a healthy fluffy buttermilk pancake without using your typical white flour, white sugar and buttermilk. I wanted a recipe using a healthier flour, was dairy-free (you get to make your own “buttermilk” which is super simple) and one that didn’t include mashed banana in the batter, as not everyone is into bananas, or has ripe bananas lying around.
I tested this recipe with three different types of flour: brown rice flour, which without bananas was not the tastiest, light spelt flour which was delicious but fell flat and didn’t quite have that fluffy texture, and oat flour, which ended up being the clear winner as they were fluffy and had a “cake-like” texture. And you know what else makes these Blueberry Oat Pancakes amazing? – Blueberries of course! They are jam packed with juicy bursting blueberries in every bite.
Sometimes you just need a big stack of pancakes, topped with more blueberries, sliced bananas and smothered in maple syrup. Feel free to double and triple this recipe if you a want a large stack all to yourself! They also freeze great and can be reheated in the toaster for a quick Monday morning treat.
So, although I didn’t create the perfect healthy buttermilk pancakes that I originally intended, you could say that this is the best recipe flop I’ve ever created. I guess it’s back to the drawing board for Basic Buttermilk Pancakes but I know you’re going to love these in the meantime!
If you recreate this recipe please share a photo on social media and TAG me @urhealthnut so I can easily find them and like them!
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 1 large egg
- 1 tablespoon organic unsalted butter, melted
- 1 tablespoon pure liquid honey
- ½ teaspoon pure vanilla extract
- 1 ⅓ cup oat flour (use Gluten Free if needed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of sea salt
- 1 cup fresh blueberries*
- Fresh blueberries
- Sliced bananas
- Maple syrup
- Optional: walnuts, pecans, sunflower seeds
- Make the “buttermilk” In a small cup, stir the apple cider vinegar into the soymilk and set aside for about 10 to 15 minutes to curdle and thicken.
- In a large bowl, add the “buttermilk”, egg, melted butter, honey and vanilla. Whisk until well combined.
- Using a sifter, sift the oat flour, baking powder, baking soda and a pinch of salt directly into the same bowl. Using a spatula, stir until mostly combined, leaving some lumps in the batter. The trick is to not over stir the batter as it will create flat and tough pancakes that don’t rise as high.
- Fold in the fresh blueberries and let batter sit for 5 minutes while pan is heating up.
- Heat a large non stick pan or griddle on medium heat. Butter the pan/griddle and scoop ¼ cup of batter onto the hot pan. Cook for 1 to 2 minutes or until bubbles begin to form, flip and cook for another 1 to 2 minutes, or until golden. Repeat until all batter is cooked.
- To serve, top with fresh blueberries, sliced bananas, and drizzle with pure maple syrup.
- *You can also use frozen blueberries just know that it will turn your batter blue but still delicious!