I recently found this recipe on the Medical Medium Instagram page — they are AMAZING! Easily my favorite pancake recipe I have tried to date (even better than my sourdough pancakes). They are super filling and the addition of blueberries adds a powerful antioxidant boost.
In addition to being loaded with free-radical fighting antioxidants, blueberries are low in sugar, and high in fiber, potassium and vitamin C. When purchasing blueberries, be sure to buy organic whenever possible as the non-organic alternatives are highly sprayed with pesticides. To learn what other types of produce to purchase organic, check out the Dirty Dozen list of pesticides in produce here.
This recipe also uses arrowroot powder as a thickener. Arrowroot powder is gluten-free, grain-free and paleo-friendly. It is extracted from the root of the tropical arrowroot plant and looks similar to other tubers such as cassava. It is used in place of corn starch, which can be helpful for people with allergies or looking to avoid GMOs and foods high in pesticides. Arrowroot is high in fiber, B vitamins and iron.
The blueberry oat pancakes are so delicious and honestly, they don’t even need syrup. The blueberry topping is the icing on the cake!
Let’s get to it!
Blueberry Oat Pancakes
Made with rolled oats and packed with blueberries and banana, these healthy and moist Blueberry Oat Pancakes are perfect for a hardy breakfast. Vegan and gluten-free.
- 1 cup rolled oats (choose gluten-free if sensitive to gluten)
- 2 tsp baking powder
- 1 tsp lemon juice
- ⅓ cup unsweetened almond milk
- 2 Tbs maple syrup
- ½ medium-sized banana
- ⅓ cup organic blueberries
- ½ cup organic blueberries
- 1 tsp arrowroot powder**
- 2 Tbs maple syrup
- 1-2 Tbs water (if needed)
Place the oats, baking powder, lemon juice, almond milk, maple syrup, and banana in a blender and blend until smooth.
Pour batter into a bowl and gently stir in the wild blueberries.
Preheat a large non-stick ceramic frying pan over medium-low heat. Scoop 1/4 cup of the batter and cook for 2-3 minutes on one side, until bubbles form on the surface, then flip and cook for a further 30 seconds.
To make the topping, combine the wild blueberries, arrowroot, and maple syrup in a small saucepan on medium-high heat. Cook, stirring often, for 3-5 minutes, until the mixture is thick and the blueberries soft. If it gets very thick then add a bit of water.
Top pancakes with the wild blueberry sauce and enjoy!
**If you do not have arrowroot powder, you may also use cornstarch as a thickener.