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GF Lemon & Blueberry Oatmeal Pancakes

Try our easy, healthy GLUTEN FREE LEMON & BLUEBERRY OATMEAL PANCAKES - a healthy, wholesome, filling breakfast served with fruit that can be made in minutes. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 2 (10 pancakes)

Difficulty: 2/10




  • 1 tsp poppy seeds (optional)

  • 1/2 cup blueberries (fresh or frozen)

Blueberry sauce:

  • 1 cup blueberries (fresh or frozen)

  • 1/4 tsp almond extract

  • sweetener of choice (optional)


  1. Mix all pancakes ingrediens in a high-speed blender until smooth.

  2. Place the batter in a large bowl, add poppy seeds and blueberries and mix until combine.

  3. Preheat nonstick frying pan to medium heat. Once the pan is hot, lightly grease the surface with non-stick spray or vegetable oil.

  4. Spoon on 1 small ladle measurements of batter in separate pools into the pan.

  5. Cook the pancakes over a medium heat for about 2 minutes until bubbles begin to appear on the surface of the pancakes and the edges look slightly dry.

  6. Flip and cook for another couple of minutes on the other side until both sides are golden brown in colour.

Blueberry sauce:

  1. Place the blueberries and almond extract in a saucepan and cook over low heat stirring occasionally, for 8 to 10 mins.

  2. Taste and adjust sweetness as needed.

Serving suggestion:

  1. Serve the pancakes stacked up. Top with blueberry sauce.


* Storage: pancakes can be made-ahead and stored in the fridge in an airtight container.

* To reheat: Pancakes can be eaten cold or warm. To reheat simply put in the microwave for 1 minute.

To make gluten free: Use GF oat flour.

To make dairy free: Use plant milk instead of cow's milk.

To make vegan: This recipe is not vegan.


Tried this recipe? Leave a comment below. Feel free to share a picture on Instagram and tag @i_loveporridge or hashtag it #i_loveporridge. It's super helpful for me and other readers. Cheers!



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