Best Blueberry Pancakes

(gluten-free, nut-free, & dairy-free!)

Enter your email address:

Delivered by FeedBurner

Sign up now to get the free monthly newsletter & new posts directly in your inbox

(Your email will never, ever

be shared, I promise!)

I have literally been experimenting for YEARS to come up with a recipe for healthy pancakes that are tender, delicious, satisfying and are also wheat-free, nut-free, and dairy-free. Other than the eggs they are vegan. They are also low-glycemic index.

 

These are the BEST pancakes (!) and are a favorite around here on Sunday mornings. My husband and I eat the whole batch, just the two of us, in one sitting. I like them plain, or with just a drizzle of maple syrup or a little fresh fruit. He likes them with yogurt, a good swirl of syrup... and any other toppings I offer.

 

I’ve also made these without the blueberries and have served them with coconut-baked bananas, homemade compote (plum and blueberry, yum!), or topped with whatever fresh fruit is in season (peaches and nectarines are fabulous). Some of you might like to add nuts, flax, or chia seeds to the mix; they just don’t agree with me.

 

Living here in Argentina, we don’t have access to many of the cool ‘flours’ that they have in the US. We can get rice flour, and oat flour, but specialty items like coconut flour are unheard of.

 

I know that there are many more cooks like me out there... expats living abroad who run into the same issues regarding availability of specialty foods. My recipes are very much for you... If I can find an ingredient here in Argentina, I’ll bet you can find it wherever you are in the world!

 

 

A few notes on this recipe:

 

Oat flour- This is just finely ground oats. The Quaker box kind (’Traditional’ or ‘Instant’), not steel cut groats. If you can’t find them to buy, make your own 'flour' by grinding regular oats in a normal food processor. You can also just use regular oats in this recipe, but the end result isn’t as tender.

 

 

Banana- You can use a fresh, well-ripened banana. I always have a couple frozen bananas in the freezer for recipes like this. I freeze ripe bananas whole (usually ones that are just a little past good eating). Just pop them in the freezer, skin and all. Then I take them out 10 minutes before I want to use them and soak them in a bowl of hot water. To speed up the process you can change the hot water 2-3 times while you do other food prep in the kitchen.

 

 

 

Coconut- These pancakes to do not taste at all coconutty. And, yes, it really is essential to this recipe. Unless you are allergic, try it, I think you’ll be impressed!



Syrup- You can omit the syrup from the recipe and let everyone add it at the end. To me, it’s not a lot a sugar per pancake and I think it really makes for the perfect texture and flavor. In Argentina maple syrup doesn’t exist. So, unless I have some on hand from a friend who was kind enough to pack it down from the US or Canada, I use miel de caña ('cane honey'), which is like a cross between syrup and molasses. It works well with pancakes and as a syrup substitute in general.

 

 

 

Blueberries- You can omit the blueberries if you don’t have them, or try something else as a substitute. I usually have bags of frozen blueberries on hand. (Everything is seasonal in the markets of Argentina, so blueberries only show up for a short time. Blueberries get top priority in my freezer!)

 

Also, you can use fresh blueberries, but they might turn your pancakes blue, and will definitely make a bigger mess as you cook them. Using frozen blueberries prevents them from oozing (as much). Either way, as soon as you are done cooking, put a little hot water and dishwashing machine powder in the pan. It’ll make clean up a snap.

 

 

Pan heat- It’s very important that the pan be thoroughly heated over low to medium low before you begin cooking the pancakes.

 

If you use medium or high heat, these will turn very dark brown (too dark, in my opinion) before they are thoroughly cooked. I usually find I can turn the heat down even a smidge more after a batch or two, as things really start to heat up. (So maybe from medium low to low).

 

Here’s a photo of the setting I use. If you use an electric cooktop, getting it to the right heat before you start will be even more important. (Electric cooktops work fine, they just require a bit more patience and learning.)

 

 

 

Keeping pancakes warm- Unless you are going to serve up the pancakes right off the cooktop, you can keep them warm in the oven on low heat (200F or so). I have discovered that my pot lids also work really well to keep food warm...

 

 

And now for the recipe... Gluten-free, nut-free, dairy-free, tender, delicious blueberry pancakes!

 

Besos,

 

Emily

 

 

 

How to Make The Best Blueberry Oat Pancakes (Recipe)

 

 

You can mix this batter up in a bowl by hand, or blend gently in a food processor (all except the blueberries which should get folded in last). I just do it by hand.

 

I can make these from start to finish in about one hour.

 

Makes 16-18 palm-sized pancakes, or 8 single-serving plate-sized pancakes.

 

Ingredients-

 

2 cups oat flour (or whiz regular oats in food processor to make flour)

1 medium or large ripe banana (smashed)

1 cup finely shredded coconut

1 tablespoon cinnamon

1 tablespoon ground ginger (optional)

1 teaspoon salt

1 tablespoon lemon juice

1/4 cup maple syrup (optional, see notes above)

2 cups hot water (I boil it in my electric tea kettle)

6 eggs

2 teaspoons baking soda

2 cups frozen blueberries (optional)

 

A little coconut oil (or butter) for cooking

 

Instructions-

 

Blend all of the ingredients from '2 cups oat flour' through '1/4 cup maple syrup'.

 

Add the 2 cups hot water and mix thoroughly.

 

Start heating your pan over low to medium low heat.

 

Add the 6 eggs and  2 teaspoons baking soda to batter mix and combine thoroughly. Fold in the frozen blueberries last, right before you are about to start cooking.

 

 

Once the pan is thoroughly hot (water droplets should bead and dance on the surface), add about 1 teaspoon of coconut oil (or butter) to thoroughly grease the pan.

 

Ladle batter into pan. (I can do three pancakes per batch, about 3/4 of a ladle per pancake.) If they run together a little bit, just wait a minute for them to start to set and then tuck the edges in with a fork or spoon.

 

Cook until the edges start to look firm and small bubbles appear in the tops. You can cover the pan for a minute or two to help them set up a little faster. Don’t wait until the tops are totally firm and set, the batter should be a little bit loose on top yet set enough that they are easy to flip.

 

 

Cook to the same light brown color on the second side.

 

 

Keep warm and continue with the batches until done. I use about 1/4 teaspoon of coconut oil per batch to keep the pan lightly greased.

 

Serve with toppings of your choice- fresh fruit or compote, yogurt, syrup, etc.

 

Enjoy!

 

 

 

A few extra photos from the many batches of gluten-free pancakes I’ve made…

 

How my husband eats them... Drowning in homemade yogurt and maple syrup.

 

Plate-sized gluten-free pancakes. An awesome feature of this batter is they are easy to flip!

 

Plum and Blueberry Compote. Super easy to make. Just simmer fresh plums and blueberries in a saucepan on the stove until saucy and condensed. I don't even add any sugar. Makes a great pancake topping in place of syrup.

 

 

To access the comments section, please visit the original blog post here.