The smell of blueberry pancakes cooking is probably one of the best smells in the world. I am so excited to share this recipe with you because these pancakes are so perfectly fluffy and moist, and even have the beautiful browned exterior that make any pancake a million times better.
I have to be honest, though. I didn’t come up with this recipe. Let me give credit where it is due and announce that these pancakes are the brain child of the one, the only, Jonathan Joachim. He is quite the pancake master and whenever we have a bit more time in the morning together, he always suggests we make pancakes! In fact, here is the original recipe manuscript 😉:
These pancakes are not only super delicious, but they are also gluten-free! We like to put steel-cut oats in our Vitamix and blend them into a flour. It’s super quick and cost-effective. And, oats are a good source of fibre which is important for smooth digestion and for keeping you satiated. You don’t usually got a lot of fibre in typical refined flour pancakes.
The yogurt adds an extra protein boost along with good fats and probiotics. The real star in these pancakes are the blueberries. Wild blueberries and regular blueberries are currently in season and make a great addition to any meal. I typically keep a huge bag in my freezer to add to my smoothies.
Blueberries are an excellent low-sugar berry that offer fibre and high amounts of antioxidants! Antioxidants are important for long-term health and disease prevention. They help maintain the health of our cells by fighting off free radicals that would otherwise attack our cells to (cell) death. This can cause a whole host of issues in the body, ultimately affecting the function of our organs and our body as a whole. Try to load up on these in the summer and freeze as much as you can to enjoy throughout the winter months.
Blueberry Yogurt Pancakes
makes 8 large pancakes
1 1/2 cups of oat flour (store bought or home made)
1 Tbsp baking powder
1 cup cashew milk (or any other milk)
1 cup full-fat, organic yogurt
1/8 cup condensed coconut milk (or sub coconut oil with a bit of honey)
1/3 cup blueberries
Butter or coconut oil for cooking
Optional toppings: almond butter, maple syrup, honey
Mix the wet and the dry ingredients in separate bowls.
Add dry to wet and combine well.
Let sit for a few minutes on the counter.
In the meantime, heat a large frying pan on medium heat.
Add a bit of butter or coconut oil to the pan and coat well.
Scoop out 1/4 cup of the batter and gently pour into pan.
Add about 5-6 blueberries onto each pancake.
When the tops of the pancakes start bubbling, it’s time to flip! Gently scoop the pancakes up with a spatula and flip.
Cook the pancakes for a few minutes and check the bottom for a golden finish.
Keep pancakes warm in the oven on a plate. Make sure to keep the oven heat on the lowest heat setting to avoid overcooking the pancakes.
When the pancakes are all cooked, add extra blueberries to each serving when plating.
Top with favourite toppings like maple syrup and enjoy!
Be sure to let me know if you make this recipe by tagging me on instagram @megan_rhn !