There is nothing like a delicious fresh stack of warm pancakes to start the day. When they are topped with plenty of fresh fruit and served with a side of bacon and scrambled eggs; they make the perfect meal. Plain pancakes are great but when you add fresh blueberries they’re even better!
Why You’ll Love These Healthy Blueberry Pancakes
These healthy blueberry pancakes are made with simple, real food ingredients like whole grain oats and ripe banana, and plenty of juicy fresh blueberries. Plus, they are naturally sweetened with a drizzle of pure honey.
Not only are they delicious, one of the best thing about these pancakes is that they come together entirely in the blender. These pancakes are also perfect to meal prep in advance and reheat for a quick and hearty breakfast any day of the week!
Simple Ingredients for Perfect Pancakes
Gluten free rolled oats: Instead of flour, these pancakes use gluten free old-fashioned oats as the base. If you have gluten sensitivity or allergy be sure to grab certified gluten-free rolled oats.
Bananas: Another key ingredient in the batter! They add natural sweetness and help to give the pancakes a wonderful texture.
Almond milk: Any non-dairy milk will work in this recipe. I chose unsweetened almond milk but you could also use oat milk if you would like to keep the recipe nut free.
Eggs: to help bind everything together.
Lemon zest: it may seem a little unconventional but fresh lemon zest adds a delicious brightness to these pancakes and pairs real with the blueberries.
Vanilla extract: I recommend a certain amount in the recipe but seriously can you add *too* much vanilla?
Blueberries: I love using fresh, juicy, ripe blueberries in these pancakes for the best flavor. If you do not have fresh berries, I’ve included instructions on how to use frozen berries, below.
The Easy Way to Make Blueberry Pancakes Right In Your Blender
Step One: First, add all of the ingredients, except the blueberries, to a high-powered blender and blend on high until the batter is completely smooth.
Step Two: Next, add the blueberries to the batter and gently stir until they are well incorporated into the batter. Allow the batter to rest while you heat your griddle.
Step Three: Heat a large nonstick skillet or griddle over low to medium heat. Once the pan is hot, add a little oil or ghee.
Step Four: Now it’s time to fry the pancakes! Pour around ⅓ a cup of pancake batter onto the skillet and cook on the first side until the edges of the pancakes are set and bubbles begin to form throughout the batter, around 2-3 minutes.
Step Five: Flip the pancakes and cook on the second side for another 2-3 minutes or until golden brown. Repeat the process until all of the batter has been used.
Step Six: Serve the pancakes warm with plenty of maple syrup and extra fruit if you like!
How to Serve
These pancakes are delicious served with pure maple syrup and fruit. I prefer sliced bananas and berries. Here are a few other delicious topping ideas:
nut butter like almond or peanut butter
blueberry compote or jam
a drizzle of honey
whipped cream or powdered sugar if you want a little decadence
Can I Use Frozen Blueberries?
Yes! If you do not have fresh blueberries you can easily use frozen in this recipe. I recommend letting the blueberries thaw bit and then draining any excess liquid before adding them to the batter.
What Can I Substitute for Blueberries?
Don’t have blueberries? You can leave them out entirely or use another fruit like raspberries, blackberries, or even chopped strawberries.
Keeping Your Pancakes Warm
No one wants cold pancakes! To keep your cooked pancakes warm frying the rest of the batter, use your oven. Before making your pancakes, preheat your oven to 200 degrees Fahrenheit. When one batch of pancakes is done cooking, transfer them to an oven safe dish and place them in the preheated oven to keep warm.
Tips and Tricks for the Best Pancakes
Blend your batter until it is completely smooth for the best results. Depending on the strength of your blender this could take thirty seconds to a minute. If you feel like the batter is not getting smooth enough you can try adding an extra splash of almond milk.
If your pancake batter is a bit thick and doesn’t spread out naturally onto your skillet or griddle, that’s ok! Use the back of a spoon to spread the batter out a bit in the pan. This will help the pancakes not to be too thick and cook more evenly.
Cook these pancakes on low to medium heat to ensure that the inside is cooked through fully without the outside being burnt. Pancakes take a little patience so do not crank up the heat too high in an effort to get them to cook more quickly. A bit lower and slower is the way to go!
How to Freeze and Reheat
Another wonderful thing about these healthy blueberry pancakes is that they freeze and reheat incredibly well!
To freeze your pancakes:
Let the fully cooked pancakes come to a complete cool first. You don’t want to place steaming hot pancakes into a cold freezer.
Once your pancakes are completely cool, layer the pancakes between wax or parchment paper. This helps the pancakes from sticking together and makes it easier for you to remove individual pancakes from the freezer.
Transfer the layered pancakes to a freezer safe storage bag or container. If you are using a freezer safe bag, try to remove as much air as you can from the bag. The pancakes should be good for up to two months in the freezer
To reheat your pancakes:
Reheat in the oven. You can wrap the pancakes in a sheet of foil and pop them in the oven at 350 degrees for around ten minutes until they are completely warmed through.
Reheat in the microwave. If you are a little shorter on time, you can use the microwave! Place the pancakes onto a microwave safe plate in a single layer and place the frozen pancakes into your microwave and reheat for thirty seconds at a time until they completely warmed through.
I hope you give these Healthy Blueberry Pancakes a try! They are so easy to make and perfect to meal prep in advance for a quick breakfast.
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