Flourless Oatmeal Blueberry Pancakes

Rating: 4.67 stars
88 Ratings
  • 5 star values: 67
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0

I was looking for a hearty flourless pancake recipe that didn't require buying special ingredients and that tasted great. In all my searching, I couldn't find one so I made up my own. Enjoy!

By HJWilson

Gallery
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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Combine oats, cinnamon, baking powder, and salt in a bowl. Set aside. Mix honey, egg whites, milk, coconut oil, vanilla extract in a separately bowl. Stir the oat mixture into the egg mixture and mix well.

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  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and top with blueberries. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts

Per Serving:
409 calories; protein 9.8g 20% DV; carbohydrates 57.7g 19% DV; fat 17.1g 26% DV; cholesterol 1.2mg; sodium 417.4mg 17% DV. Full Nutrition

Reviews (74)

Read More Reviews

Most helpful positive review

HJWilson
Rating: 5 stars
09/08/2009
These pancakes do NOT bubble like regular pancakes. They are a very hearty thick pancake. You also HAVE to add the blueberries/fruit BEFORE you cook them. I put 1/4 of the batter on a lightly greased pan (cooking spray) and spread it out until it's about 1/4 inch thick. It will not spread on it's own like a regular pancake. My husband can eat two maybe three. That's how filling they are. I hope you enjoy these as much as my family does! Read More
Helpful
(75)

Most helpful critical review

Carrie
Rating: 3 stars
11/09/2009
This is interesting. It's a twist between an oatmeal breakfast cookie and a pancake. Very dense texture. I wanted a finer texture in our pancakes so I threw everything in the blender to turn the oats into a flour texture. I also only added 1 1/2 tsp. of cinnamon and I halfed the oil and used canola oil instead of coconut. (that much fat and I'm going to eat it in chocolate!) I also added a little more skim milk. When you put it on the griddle I took a spoon and spread it thiner otherwise they are so dense they will just be doughy. Used frozed blueerry thawed them and added them to the mix. I also crushed them into the dough. If you leave them as whole berries the rest of the dough has a hard time cooking because it's lumpy from the berries. On the whole it was good. Very filling. I would eat them just as a breakfast cookie. I'm going to try freezing them in baggies. Read More
Helpful
(18)
88 Ratings
  • 5 star values: 67
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
HJWilson
Rating: 5 stars
09/08/2009
These pancakes do NOT bubble like regular pancakes. They are a very hearty thick pancake. You also HAVE to add the blueberries/fruit BEFORE you cook them. I put 1/4 of the batter on a lightly greased pan (cooking spray) and spread it out until it's about 1/4 inch thick. It will not spread on it's own like a regular pancake. My husband can eat two maybe three. That's how filling they are. I hope you enjoy these as much as my family does! Read More
Helpful
(75)
Luvin'n'th'oven
Rating: 5 stars
10/08/2009
Wow! These were great! Instead of using the oats as-is I ground them in the blender. It was delicious! To try it this way double the amount of oats used(I halved the recipe so I ground 2 cups) and just set your blender or food processor on a high speed and grind for about 1 minute and voila! I also threw in a handful of sliced strawberries. Great recipe! Thanks HJWilson! Read More
Helpful
(46)
Jchchuck
Rating: 5 stars
04/20/2010
The best pancakes ever!! I ground up the oats and made it more flourlike. I also ground up a handful of frozen fruit. Will definitely be making this again! Read More
Helpful
(24)
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Carrie
Rating: 3 stars
11/09/2009
This is interesting. It's a twist between an oatmeal breakfast cookie and a pancake. Very dense texture. I wanted a finer texture in our pancakes so I threw everything in the blender to turn the oats into a flour texture. I also only added 1 1/2 tsp. of cinnamon and I halfed the oil and used canola oil instead of coconut. (that much fat and I'm going to eat it in chocolate!) I also added a little more skim milk. When you put it on the griddle I took a spoon and spread it thiner otherwise they are so dense they will just be doughy. Used frozed blueerry thawed them and added them to the mix. I also crushed them into the dough. If you leave them as whole berries the rest of the dough has a hard time cooking because it's lumpy from the berries. On the whole it was good. Very filling. I would eat them just as a breakfast cookie. I'm going to try freezing them in baggies. Read More
Helpful
(18)
Autumn
Rating: 5 stars
09/17/2009
Loved these! Lately I've really been reducing my flour and processed sugar intake and these were perfect! I didn't have blueberries and substituted half the honey with agave syrup. Made half a batch and it was perfect for me and my husband! Read More
Helpful
(14)
Amanda
Rating: 5 stars
01/29/2010
These "pancakes" were so tasty! They reminded me of Amish Baked Oatmeal only made with much healthier ingredients. We ate these tonight with free-range scrambled eggs and more than once I had to tell my kiddos to close their mouths -- their "Mmmm"s and "Oh Yum"s while chewing was a bit gross.:) We didn't have any berries so I finely diced up a slightly bruised and softening organic pear. Also I melted the coconut oil but it reconstituted as I added in the other wet ingredients. I just made sure to blend it well before I added the wet to dry and the little chunks of coconut oil melted away as the pancake cooked. Next time I make these the melted coconut oil will be the last thing I add. We loved these SO MUCH -- we'll absolutely be making them again at mealtime and for snacks. Read More
Helpful
(14)
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SHMANESSA8
Rating: 5 stars
10/27/2010
Great wheat free recipe! Thank you. I used one chopped up banana in place of the blueberries. My 3 year old kept coming into the kitchen and grabbing them to eat plain! I used 1 cup oats and 1 cup oat flour for a little more pancake like texture. Loved the coconut flavor from the oil! Read More
Helpful
(12)
notbybreadalone
Rating: 5 stars
03/01/2010
I was looking for a quick and easy breakfast bread recipe now that I am eating wheat free and this was the ticket. Thank you! Read More
Helpful
(11)
KELSEYANDTYLERSMOMMY
Rating: 5 stars
02/02/2013
I made the recipe exactly as written and these were very good. They don't bubble. You have to flip them despite them looking wet on the top. They flip easily. I loved them. I then made another batch and this time I reduced the honey to 1/4 cup and I did not use the coconut oil. I was trying to get them to have less calories and fat. The first time made 13 pancakes at 120 calories each. After the changes I made 11 pancakes at 90 calories each. The reduced honey and not using the coconut oil didn't make a difference. The pancakes taste the same. I really liked them. You can't just eat one. Read More
Helpful
(9)
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