Happy Tuesday! And let me be the first to say it–“Happy National Pancake Day!”
Lucky for us, I take this whole national holiday thing very, very seriously!
National Pancake Day was a few weeks ago?
Can I make it up to you with a warm plate of Tuesday morning Blueberry Surprise Oatmeal Pancakes? We can celebrate our own little national holiday. I dub today, “Happy I Successfully Survived Monday, Let’s Celebrate with Pancakes Day!” For short, we can call our holiday, “HISSMLCWPD.” A bit too long? Probably so.
Now I get. “Pancakes on a Tuesday? I barely have time to whip up a smoothie pack in the blender and take a shower.” Trust me, I’m 100% with you. Except you’re really going to want the shower part after making the Milk and Honey Body Wash I posted the other day–it’s that good!! Okay, back to pancakes. Limited time here, Kristin, limited time. We have an important holiday to celebrate.
Blueberry Surprise Oatmeal Pancakes literally take 10 minutes to make from start to finish, which means fresh homemade pancakes can (and should!!) be enjoyed Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, and Sunday. Take a break somewhere mid-week for a smoothie pack and breakfast burrito, but for the rest of the week/weekend enjoying a warm stack of pancakes is a simple as turning on the blender and heating the griddle. So why not celebrate each morning with a plate of pan-cakes?
Happy I Successfully Survived Monday, Let’s Celebrate with Pancake’s Day!! It’s going to be a good one.
Blueberry Surprise Oatmeal Pancakes (Gluten-Free)
- 2 1/3 cups old fashioned rolled oats purchase "gluten-free" rolled oats for gluten-free pancakes
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cups whole milk
- 2 eggs
- 1 banana very ripe
- 3 TB honey or pure maple syrup
- 2 TB butter melted, plus extra if using a skillet to cook the pancakes
- 1 tsp pure vanilla extract homemade
- 1/2 cup blueberries fresh
- Place the oats in a blender. Blend the oats, on high speed, until they are ground into a flour-like texture (about 30 seconds).
- Add the baking powder, baking soda, and salt to the oats. Blend for 5-10 seconds.
- Add all the wet ingredients to the oat mixture: milk, eggs, ripe banana, honey/maple syrup, melted butter, vanilla extract. Blend the ingredients for 20 seconds to form a wet pancake batter.
- Heat a griddle or skillet (grease the skillet with a small amount of butter). Pour the desired amount of pancake batter on the griddle/skillet. I use a 1/4 cup of batter per pancake. Immediately place a few blueberries on the top of each pancake. Once the sides of the pancakes begin to bubble (about 2-3 minutes), flip the pancakes and cook for another 2 minutes.
- Serve warm with maple syrup, honey, any remaining fresh blueberries, banana slices, or anything your heart (and stomach) desires.
Note: Blueberry Surprise Oatmeal Pancakes may be frozen and reheated in the toaster for a quick and easy breakfast.
More Real Food You May Like:
Make-Ahead Freezer Breakfast Burritos
One Bowl Carrot Cake Breakfast Cookies
Easy to make and tastes delicious. Make it even more special by adding ice cream. My family love it.
YUM! That sounds amazing. Thanks for sharing, Woody!
These are delicious!! Mine end up a little gooey in the middle though. Is that normal? I wait to flip till they are bubbly all the way through and cooked on the sides but its always the same. Any tips?
I would try making them smaller and also cooking on a lower temp verses higher so the pancakes aren’t cooking too fast.
let me know how that works.
Hi! So my blender doesn’t do well with rolled oats, about how much store-bough oat flour would I use instead of whole oats to be blended? Thanks!
Hey Karli, I’ve found that it’s usually 1:1 (oats to the amount of oat flour produced). So I would stick with the same measurements and increase it slightly if you notice the batter needs to be thicker.
Perfect! Thank you so much for your quick responses. I love you blog, our family menu plan is like 90% from here haha!
These are delicious! I first made them by the recipe, and today I made a soaked version. Last night I added the milk to the oat flour in the blender and added two Tbsp of Whey, 2 Tbsp of ground flaxseed, and the maple syrup. This morning I added the rest, but I had to add an additional 1/2 Cup of milk to make them runny enough to blend and pour. They turned out just as good, so awesome, we like to add shredded coconut with the blueberries when cooking. Yum nom! Thanks Kristin. Oh, May I post my soaked variations on my blog with reference to this post?
Yum, Bethany!! I love that you figured out how to turn these into a soaked recipe and added coconut. And thank you so much for asking about posting them on your blog. Yes, you’re welcome to post your version of the recipe, with a link back–usually just a “recipe inspired by __________ (link) or recipe adapted from _________ (link).
I made a few substitutions, not bc I wanted to but bc I couldn’t go to the store and i was hungry.
I used instant oats, ground flaxseed instead of eggs, 1% milk and a previously frozen banana.
These were amazing! They have so much flavor, you don’t need syrup or honey, although they are good that way too. After i made mine, I added m&ms, chocolate chips, and pb chips to the pancakes to make a variety and freeze for the kids. I don’t know that they will freeze well but we’ll see. I got 13 med sized pancakes out of the batter.
Thank you for the recipe, this is a keeper!
Awesome, Cristina! I’m so glad you like the pancakes. The pancakes freeze really well. In fact, sometimes I make a double batch so I can freeze some for later in the week.
Have you ever tried soaking this recipe overnight?
Hey Bethany, I haven’t tried soaking this recipe, yet. I think it may work, but there may be a big texture difference. You could try soaking and drying oats, and then using them in this recipe. Here’s a great tutorial: http://www.kitchenstewardship.com/2010/04/08/how-to-soak-and-dehydrate-oats/.
I’m excited to try these! I make pancakes for my family, but I can’t have them since I have to avoid gluten, so now maybe I can have some, too, instead of just drooling over them!
Hey Rachelle, That’s awesome…glad to help :). I think the whole family will really like this recipe!
I made these today to keep on hand in the freezer and they turned out great! I left the blueberries out since I like my fruit fresh on top of my pancakes. I did notice that the first couple of pancakes I made turned out a little thin, almost like a crepe, and by the time I got to the fourth pancake the batter had thickened up and was creating a thicker pancake. So next time I think I’ll let the batter sit for a few minutes before I start cooking them. The fact that the first pancake turned out like a crepe prompted me to immediately cover it with peanut butter and my homemade jam and roll it up and eat it like a pb&j taquito. It’s good, you should try it! Haha, I’m just sayin…
That’s awesome, Cheri! I’m adding crepes to our meal plan this week ;). I’m glad the pancakes turned out for you after the first few yummy crepe treats.
I am making these pancakes right now. Halfway through baking them I realized we forget the eggs. I added 1 egg to half the batter. The eggless pancakes were great, too!
Great to know, Lena! I’m so glad the pancakes turned out well without the eggs. Enjoy!!
Thanks for posting this Lena! I can’t have eggs and finding pancakes without eggs is proving to be very difficult-these are awesome and a staple in my home now!
Have you tried these with frozen blueberries? That’s what I have on hand and want to make these asap!
Hey Holly, I haven’t tried frozen blueberries, but I bet they will work great!
I just tried them with frozen blueberries – worked well! I let them thaw a bit before I made the pancakes. I think the only thing is it makes the pancakes more “purply” 🙂
Hey Emily, Awesome! I bet placing them on the pancakes directly from the freezing would help avoid the purple color. My daughter would love some purple pancakes!!