Healthy Blueberry Pancakes No Flour No Eggs No Butter

Keen on more pancake recipes? Try my red velvet pancakes, savory pancakes, or lemon ricotta pancakes next. Once blueberries are in peak season, my mind instantly goes to my healthy blueberry pancakes. They’re a quick and easy way to incorporate summertime fruit into my mornings, and nothing says ‘homemade’ quite like a stack of pancakes studded with juicy blueberries.

Why I love this recipe

Quick and easy. So long as you have blueberries and a few pantry staples, you can make these pancakes whenever inspiration strikes! It’s healthy. The oats offer fiber, and the blueberries and bananas add antioxidants and potassium. That means they’re basically a health food, right? Made with only your blender. And you know what that means? Only one dish to wash! Works with fresh or frozen blueberries. When blueberries are in season, I prefer fresh, but frozen blueberries do just as good of a job.

Ingredients needed

Rolled oats. The base of the pancake batter. I prefer rolled oats, but since we’re blending them into flour, you can use quick oats instead. I’d avoid steel-cut oats as they can be difficult to blend. Milk. I used unsweetened almond milk, but any milk can be used. Banana. The riper the banana, the sweeter the pancakes. Baking powder. To give the pancakes rise. Apple cider vinegar. Works with the baking powder to help the pancakes rise. White vinegar also works. Maple syrup. For sweetness. You can also use agave nectar, or if you’d rather have naturally sweetened pancakes, skip it altogether. Vanilla extract. A must for pancakes! Blueberries. Use fresh or frozen and thawed blueberries.

How to make healthy blueberry pancakes

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the pancake batter. In a blender or food processor, add all of the ingredients, except for the blueberries, and blend until a thick batter remains. Fold in the blueberries but do not blend. Step 2- Rest. Let the batter sit for 5-10 minutes to thicken. Step 3- Cook. Heat a greased skillet over medium heat. Once hot, pour ¼ cup portions of batter into the pan. Cook for 1-2 minutes or until the edges bubble and lift from the pan. Flip and cook for another minute. Repeat with the remaining batter.

Arman’s recipe tips

Don’t overheat the pan. If the pan is too hot when you pour the batter, the pancake will burn on the outside before cooking fully in the center. Be patient. Wait for the bubbles to form before flipping the pancakes. Otherwise, they’ll be too fragile and break apart. Keep the cooked pancakes warm. When I’m making a double batch, I like to store the cooked pancakes on a baking sheet in the oven at its lowest setting while I cook the rest. Place the lid on the skillet. While optional, I usually like to cook the pancakes with the lid on, which helps them double in size.

Storage instructions

To store: Store leftover pancakes in an airtight container in the fridge for 2-3 days.

Serve with toppings like nut butter, chocolate sauce, fresh fruit, or whipped cream. Add protein. Fold in 1-2 scoops of protein powder, or swap the banana for Greek yogurt. Use different berries. Try strawberries, raspberries, or a mixture of all three.

To freeze: Wrap the pancakes in parchment paper and place them in freezer-safe bags. Freeze them for up to three months. Reheating: Microwave the pancakes in 20-second intervals or pop them in the toaster.