Blueberry-Oat Pancakes

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4 star Avg. rating 4 from 3 votes.

Recipe Information

Recipe Created By: Theresa Ray


1 cup oat flour
2 tsp baking powder
1/4 tsp salt
1 egg (or egg replacer equivalent)
1/2 to 3/4 cup liquid (milk alternative, juice, water)
1 Tbsp oil
1 Tbsp honey or other sweetener
1/2 cup frozen blueberries, thawed (optional)
1/2 cup chopped pecans (optional)


Stir oat flour, baking powder, and salt together in a medium mixing bowl. Make a well in the dry ingredients and add egg (or egg replacer), soy milk or other milk substitute and water, oil, honey, blueberries and pecans. Mix well, using a whisk if necessary. Start with 1/2 cup of liquid and add more if batter is too stiff. If blueberries are juicy, less liquid will be required.

Pour by spoonfuls onto medium hot griddle, making small 4-inch pancakes. Bake on one side well, then turn to cook the other side. Serve with honey or maple syrup.



Omit pecans if avoiding nuts.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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