Ditch the plain whole wheat flour and opt for a nutrient dense breakfast with these healthy oat blueberry pancakes. Ready in just 10 minutes from bowl to fork.

There’s also zero Greek yoghurt in this recipe (unless, of course, you opt for that as a topping) and less washing up – only one bowl needed!

These healthy blueberry pancakes with oats are moist (yes, I know everyone hates that word!) and are naturally sweetened. No refined or processed sugar here.

a stack of healthy oat blueberry pancakes topped with greek yoghurt and fresh blueberries

As blueberries are in season right now I had three full punnets to make use of, as well as raspberries and a ton of chocolate chunks left over from my chocolate chip cookie recipe.

I’ve tried this recipe with all three ingredients, replacing it with roughly the same weight as the blueberries and they came out pretty great. I’ll include pictures of those alternatives at some point too!

WHAT DO THESE PANCAKES TASTE LIKE?

Well I’m not going to lie to you and say they taste like all American pancakes cooked in coconut oil and dripped in lots of butter and heavenly maple syrup, but as far as healthy pancakes go, they’re really good!

They might be different to what you’re used to, but that’s not a bad thing. Overall, they’re soft, very thick and have a slightly chewy texture…but they cut with a fork just as easily as good ol’ fat filled pancakes.

a stack of plain flourless, thick blueberry pancakes

WHY I DIDN’T USE WHOLE WHEAT FLOUR FOR THIS RECIPE

I’ve tried so many pancake recipes with whole wheat flour, and I don’t know about you, but mine always came out tasting drier than tree bark.

That’s why I decided to load this batter or mixture with lots of moisture so that when it was fully cooked, it would still hold onto some of that juicy, fluffy (ish) goodness.

A good mix of banana, honey and eggs leave every bite sweeter than the last.  Oats are really good at holding moisture too. 

a cut stack of healthy oat blueberry pancakes with yoghurt and lots of fresh blueberries

INGREDIENTS

  • 2 ripe bananas
  • 2 eggs
  • 2-3 tablespoons of honey (more if you sweeter pancakes)
  • 2 teaspoons of ground cinnamon
  • 1 ½ teaspoon of vanilla extract
  • ½ cup of quick cook or steel-cut oats (70g)
  • ½ cup fresh blueberries (55g)

HOW TO MAKE THESE HEALTHY BLUEBERRY PANCAKES – STEP BY STEP RECIPE

  1. Mash the ripe bananas in a bowl until there’s no lumps and a smooth paste has formed (I used a fork which is the more manual method, but you can use a potato masher or a food processor).
  2. Mix in the eggs and vanilla extract until combined.
  3. Add in the honey and cinnamon and mix until well combined.
  4. Mix in the oats. The mixture should be liquidy, not thick.
  5. Fold in the freshly washed blueberries.
  6. Pour 1 tablespoon of olive oil (or cooking spray) into a frying pan and heat on medium heat. If you have a non-stick pan, you can skip this step.
  7. Add 2-3 tablespoons of the pancake mix into the pan, and smooth to form an even layer. I also dabbed at the sides of the pancakes with a spoon to make them more even around the edges.
  8. Wait for bubbles to start appearing on the pancakes (usually around the 2-3 minute mark). It’s super important to make sure they’re fully cooked on this side before flipping – flip too early and the pancake will break in half.
  9. Flip the pancake and cook until golden brown on the other side (approx. 1 minute).
  10. Serve and garnish with toppings e.g. more blueberries, honey, greek yoghurt, syrup etc.

FAQ – FREQUENTLY ASKED QUESTIONS

HELP! MY PANCAKES ARE FALLING APART JUST AS I FLIP. WHAT DO I DO?

Patience really is key with this recipe – make sure you’ve got lots of bubbles appearing in your pancakes before you flip.

I found it helpful to also make the pancake smaller and rounder rather than thin and wide – it makes it easier for the spatula to hold the weight of the entire pancake.

Alternatively, you could add a tablespoon of flour to the mixture to bind the ingredients together (I’ve never needed to do this – but it should do the trick!).

ARE SLIGHTLY SOFT BLUEBERRIES OKAY TO USE IN PANCAKES?

Absolutely! Slightly soft blueberries or wrinkly blueberries are perfectly fine to use in pancakes providing they aren’t fully mushy or gone off. In fact, it’s a great way to use up any extra fruit that’s not quite ripe enough to eat by itself, but not bad enough to throw away! I do this all the time.

WHAT ARE SOME HEALTHY TOPPINGS I CAN ADD TO MY BLUEBERRY PANCAKES?

There are so many delicious healthy toppings you could add to your blueberry pancakes. Some of my favorites include:

  • Cherry yoghurt
  • Lemon juice & a pinch of sugar
  • Honey
  • Greek yoghurt
  • Fresh fruit (any kind – bananas and honey go together really well though)
  • Nut butter
Yield: 6 Pancakes

No Flour! Healthy Blueberry Pancakes

a stack of healthy oat blueberry pancakes topped with greek yoghurt and fresh blueberries

Loaded with healthy oats, and bursting with blueberry goodness! Ideal healthy swap.

Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes

Ingredients

  • 2 ripe bananas
  • 2 eggs
  • 2-3 tablespoons of honey (more if you sweeter pancakes)
  • 2 teaspoons of ground cinnamon
  • 1 ½ teaspoon of vanilla extract
  • ½ cup of quick cook or steel-cut oats (70g)
  • ½ cup fresh blueberries (55g)

Instructions

  1. Mash the ripe bananas in a bowl until there’s no lumps and a smooth paste has formed (I used a fork which is the more manual method, but you can use a potato masher or a food processor).
  2. Mix in the eggs and vanilla extract until combined.
  3. Add in the honey and cinnamon and mix until well combined.
  4. Mix in the oats. The mixture should be liquidy, not thick.
  5. Fold in the freshly washed blueberries.
  6. Pour 1 tablespoon of olive oil (or cooking spray) into a frying pan and heat on medium heat. If you have a non-stick pan, you can skip this step.
  7. Add 2-3 tablespoons of the pancake mix into the pan, and smooth to form an even layer. I also dabbed at the sides of the pancakes with a spoon to make them more even around the edges.
  8. Wait for bubbles to start appearing on the pancakes (usually around the 2-3 minute mark). It’s super important to make sure they’re fully cooked on this side before flipping - flip too early and the pancake will break in half.
  9. Flip the pancake and cook until golden brown on the other side (approx. 1 minute).
  10. Serve and garnish with toppings e.g. more blueberries, honey, greek yoghurt, syrup etc.

Notes

You can substitute pancake syrup for honey for a healthier topping option.

Nutrition Information:

Yield:

6

Serving Size:

6

Amount Per Serving: Calories: ~470

WHAT ARE THE HEALTH BENEFITS OF EATING OATS?

Loaded with antioxidants and avenanthramides, oats have been proven to lower blood pressure whilst improving blood sugar levels when eaten regularly. Oats are also incredibly nutritious – just half a cup contains:

  • 191% of daily manganese intake
  • 41% of daily phosphorus
  • 34% of daily magnesium
  • 20% of daily iron (making it an ideal choice for vegetarians)
  • 20% of daily zinc
  • 39% of vitamin B1
  • Smaller amounts of vitamin B5, B6 and B3

Oats also release energy slowly, so you’re sure to feel full after eating these no flour healthy blueberry pancakes.

WHAT ARE SOME BENEFITS FROM EATING BLUEBERRIES?

Blueberries are classed as a superfood, and are a true powerhouse when it comes to nutrients.

They have one of the highest levels of antioxidants in any fruit, are loaded with vitamin K which helps promote higher bone density and they have been shown to boost brain health.

Plus, just one cup of blueberries contains 24% of your daily vitamin C serving.

CAN I SUBSTITUTE PANCAKE SYRUP FOR HONEY?

Yes, honey is a natural, and less processed alternative to pancake syrup.