Oatmeal Blueberry Pancakes
Incorporating gluten-free foods in my meals has been a journey, and in the process I have discovered how to makeGluten Free Oatmeal Blueberry Pancakes two different ways up to your liking. To make it gluten-free, I used oats or oat flour instead of traditional wheat flour, and you can either make them with whole oats, like I have done in the video, or for a more fluffy pancake, like in these photos, use oat flour. I suggest you try both of these recipes out to see which one is your family favorite. In my house, were split so thats why knowing two different versions helps to keep everyone excited for a gluten-free breakfast.
Oatmeal Blueberry Pancakes
For a fluffy pancake
My Gluten Free Oatmeal Blueberry Pancakes are just as simple to make as regular pancakes, but theres more to these than just adding water! First, if you are going for fluffy pancakes, you can make your own oat flour by blending the oats, or you can just buy oat flour already made or use any gluten-free flour. Then just add eggs, milk, and blueberries and make them on a griddle (affiliate link)!
Oatmeal Blueberry Pancakes
For a hearty pancake
If you will be making myGluten Free Oatmeal Blueberry Pancakes with whole oats, it will require a little bit more but the flavor and texture is worth it. First, mash a banana and then add eggs, oatmeal, milk, and baking powder. These hearty pancakes will help keep you full all morning long!
Oatmeal Blueberry Pancakes
My Gluten Free Oatmeal Blueberry Pancakes have become a hit, and I love knowing that these pancakes have nutritional benefits on top of being so tasty! Oats are rich in antioxidants and full of fiber to help out your digestive system. The bananas are full of potassium, and the blueberries are also high in antioxidants. Starting off your morning with a nutritious breakfast like this is the way to go!
Oatmeal Blueberry Pancakes
- 2 cups oat flour or gluten free flour
- 2 eggs
- cups milk
- cup blueberries
- 2 tbsp. butter
- Optional variation:
- 2 cups oatmeal
- 1 banana
- 2 eggs
- 1 tsp. baking powder
- cup milk
- cup blueberries
- 2 tbsp. butter
- In large bowl add oat flour, eggs and milk. Whisk until lumps are gone and smooth.
- Heat skillet to medium and melt butter. Scoop about cup of batter per pancake.
- Top with few blueberries and cook until batter starts showing slight dry bubbles. About 2-3 minutes.
- Flip and cook for another 2-3 minutes.
- Repeat with remaining batter.
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