Upgrade your weekend brunch with these nutritious pancakes! They’re gluten-free, refined sugar-free, and low-carb!
Pancakes are my oh-my-god-I-actually-have-time-to-make-a-nice-breakfast meal. I love a big bowl of oatmeal on busy weekdays when I need something quick and filling, but if I had the choice, I would stuff my face with pancakes every day for the rest of my life. Luckily, weekends are the perfect time to enjoy lazy breakfasts or brunches—no rushing, no hassle, and all the time in the world to make something that’s truly decadent.
But decadent doesn’t have to mean unhealthy. These hearty pancakes with oats and blueberries are as delicious as they are wholesome. The recipe makes one serving, but it can easily be scaled up to feed more people. And that’s not a bad idea, either. Prepare to be showered with compliments!
Are Pancakes with oats and blueberries Healthy?
These pancakes are not just hearty; they’re healthy, too! The use of oat flour is a great way to add fiber and protein to your meal along with extra vitamins and minerals. Oat flour helps stabilize blood sugar levels and is lower on the glycemic index than regular flour.
To make them even healthier, try swapping out the Splenda for a natural sweetener like date syrup. You could also garnish your pancakes with extra fresh fruit, or even a handful of roughly chopped mixed nuts. To make this recipe vegan, substitute the egg white with two tablespoons of aquafaba (the liquid from a can of chickpeas).
Endless Recipe Variations
As much as I love blueberries in these pancakes, I’ve also tried them with other fruits and small tweaks for variety. For example, I’ve swapped the blueberries for raspberries and added a handful of chopped pistachios for extra crunch. Another favorite variation is mixing in chopped pecans, skipping the blueberries, and topping the pancakes with sliced banana and a drizzle of maple syrup. They’re also fantastic with chunks of dark chocolate and roughly chopped almonds or hazelnuts for a rich, indulgent twist. Try adding diced apples and a pinch of cinnamon or a dash of pumpkin pie spice to the batter. Top with a dollop of yogurt and a sprinkle of toasted pumpkin seeds for a cozy, warming breakfast.
How to make ahead and store
Once cooled, the pancakes can be stored in an airtight container in the fridge for up to 4 days. For longer storage, you can also freeze them. Place a piece of parchment paper between each pancake, pop them in a Ziploc bag, and freeze for up to 3 months.
Serving Suggestions
There are so many ways you can dress up these pancakes! Instead of blueberries, you could try this healthy Strawberry Chia Jam. And why not top them with these aromatic Cinnamon Apples? To complement your fruit, a quick drizzle of your favorite nut butter is also a great option. My favorites are this Almond Butter, this Pecan Butter, or even this Pumpkin Seed Butter for a pop of green.
Recipe
Ingredients
- 3/4 cup oat flour click for recipe
- 1/2 teaspoon cinnamon
- 1/4 cup Splenda
- 1/4 teaspoon baking powder
- Pinch of salt
- 1/4 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
- 1/2 tablespoon coconut oil melted
- Egg white of 1 large egg
- 1/3 cup blueberries frozen or fresh
Instructions
- In a medium bowl, mix the oat flour, cinnamon, Splenda, baking powder, and salt.
- Add the vanilla extract, almond milk, coconut oil, and egg white.
- Mix until just combined, and be careful not to over mix. Let stand for 5 minutes.
- Spray a griddle or skillet with cooking spray, and heat on medium/high heat.
- Drop a dollop of the batter onto the griddle using a 1/4-cup measuring spoon, then reduce the heat to medium.
- Divide the blueberries evenly over the pancakes as they cook.
- Cook until bubbles appear, then flip over (about 3 minutes per side). Garnish with extra blueberries and enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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