Wild Blueberry Pancakes

These fluffy, fat-free pancakes are made with gluten-free oats with bursts of the most healing food on the planet—wild blueberries. Naturally sweetened with maple syrup and applesauce, they’re light yet satisfying, and simple to make. Make these delicious pancakes for your children and family for breakfast, dessert, or an anytime meal or snack.

Wild Blueberry Pancakes

Ingredients:

• 1½ cups gluten-free rolled oats
• 1 tsp aluminum-free baking powder
• ¼ cup unsweetened applesauce
• 1 cup (8 oz) water (purified or spring)
• 2 tbsp pure maple syrup, more to serve
• ½ tsp ground cinnamon (optional)
• ⅓ cup frozen wild blueberries

Directions:

Place the gluten-free oats, aluminum-free baking powder, applesauce, water, pure maple syrup, and cinnamon (if using) in a blender and blend until smooth. The batter should be thick but pourable.

Pour the batter into a bowl and gently stir in the frozen wild blueberries. Do not overmix.

Preheat a large ceramic frying pan over medium-low heat. Scoop ¼ cup of the batter onto the pan for each pancake. Cook for 2 to 3 minutes on one side, until bubbles form on the surface and the edges look set, then flip and cook for a further 30 seconds to 1 minute until golden.

Serve pancakes immediately, topped with pure maple syrup.

Serves 2

Tips:

• Use frozen wild blueberries straight from the freezer. Do not thaw them first, as this will cause them to bleed into the batter and turn it purple.
• Seek out wild blueberries instead of cultivated blueberries.
• If the batter seems too thick, add a tablespoon or two of water to thin it to a pourable consistency. If it’s too thin, let it sit for a few minutes to thicken.
• Cooking on medium-low heat ensures the pancakes cook through without burning on the outside.

For more delicious, healing recipes, check out Medical Medium Healthy Healing Cookbook.

Categories: Kid Friendly, Breakfast, Pancakes, Fat Free, Nut And Seed Free

This item posted: 23-Sep-2026