When I think of pancakes, it always brings me back to my childhood. Any time we were celebrating a special occasion, we’d come downstairs to find a tall, fluffy stack of pancakes on the table. It was never a surprise because we could smell the sweet maple syrup all the way from our bedrooms! While pancakes were considered an ultra-special treat, I wouldn’t exactly say my Dad’s pancakes were healthy. We only bought fake, sugary syrup back in those days. Not to mention that the pancakes themselves were loaded up with butter and unhealthy fats. That’s why I love these Blueberry Oat Pancakes. They taste like a treat, but they’re the perfect way to start your morning off on a healthy note!
We made a few ingredient substitutions to create a high-fiber pancake filled with healthy fats. It’s a low calorie breakfast that loaded with flavor. And, it’s sure to keep you full all morning long! And the best part is how we sweeten these pancakes. Our Blueberry Oat Pancakes don’t contain any refined sugar: just a little honey.
How To Make a Better Pancake
Once we started playing around with the ingredients, we realized that it was easier than we thought to make a better pancake. Traditional pancakes are made with all-purpose flour, eggs, melted butter, milk, and sugar. Then, they’re topped with syrup. We’re completely fine if you want to add maple syrup to this recipe, but we do have an alternative that we’ll tell you about in just a moment. If you are going to use maple syrup, make sure you buy 100 percent pure maple syrup – not the fake stuff my Dad used to buy!
Instead of using white, refined flour, we swapped in rolled oats, coconut flour, and whole-wheat flour. This creates the perfect combination of binding power while creating a high-fiber pancake. Next up, we wanted to amp up the protein content of the pancakes and swap-in healthy fats. So, we chose nutrient-dense sources by adding Greek yogurt and coconut oil. The result is so delicious, you’d never know that these Blueberry Oat Pancakes are super healthy!
Finally, we sweetened things up by adding a touch of honey instead of refined sugar and we top the pancakes with fresh blueberries to add additional sweet flavor. These hearty pancakes are great by themselves or topped with more fresh fruit. If you like, you can drizzle them with maple syrup, but be aware that that will add an extra 50 calories per tablespoon.
Go ahead and make these Blueberry Oat Pancakes for a special occasion brunch, or make a large batch of them on the weekend to feed yourself all week long. You can quickly reheat them for busy mornings and they make a great grab-and-go breakfast!
Watch this video to see how to make Blueberry Oat Pancakes.
Yields: 4 servings | Serving Size: 2 pancakes | Calories: 304 | Total Fat: 14g | Saturated Fat: 10g | Trans Fat: 0g | Cholesterol: 50mg | Sodium: 458mg | Carbohydrates: 36g | Fiber: 6g | Sugar: 13g | Protein: 12g | SmartPoints: 12
- 1/2 cup white whole wheat flour
- 1/4 cup coconut flour
- 1/2 cup rolled oats
- 1 tablespoon honey
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 cup plain Greek yogurt (non-fat)
- 1/2 cup skim milk
- 2 tablespoons coconut oil, melted
- 1 egg, lightly beaten
- 1 cup fresh blueberries, rinsed and patted dry
- In a small bowl, combine all ingredients except blueberries and mix. Batter can still be a little lumpy. Gently fold in blueberries until combined.
- Lightly spray skillet with nonstick spray and heat on medium high. Once pan is hot, pour approximately 1/4 cup batter onto skillet forming a pancake. When the edges of the pancake begin to look dry and bubbles in the center begin to pop, quickly but gently flip the pancake. Cook until the second side is golden brown. Repeat with remaining batter.
- Serve with you favorite toppings, such as fresh fruit, maple syrup, or honey.