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Three blueberry lemon blender oatmeal pancakes sitting on a white plate, drizzled in maple syrup with blueberries to the side.
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5 from 2 votes

Gluten Free Recipe For Blueberry Lemon Blender Pancakes | Made With Oatmeal!

Almond milk and whole grain oats blended together with baking soda, salt, pure vanilla extract, maple syrup & lemon zest. Stir in some plump, ripe blueberries for the most delicious gluten free pancakes you've ever tasted!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Blender pancakes, Oatmeal pancakes, Recipe for gluten free pancakes, Recipe for healthy pancakes
Servings: 4
Calories: 210kcal


  • 1 & ¼ cups unsweetened almond milk *or milk of choice.
  • 2 cups whole grain oats *quick oats will also work.
  • 2 teaspoons baking powder
  • 1 large egg
  • zest from one lemon
  • 2 tablespoons maple syrup *or sweetener of choice.
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • cup blueberries *see note below

Recipe notes:

Blueberries: blackberries or chocolate chips are also delicious!


  • Place a griddle pan on the stovetop. Turn heat to medium low and apply a thin layer of non-stick cooking spray.
  • Measure almond milk, oats, baking powder, egg, lemon zest, maple syrup, salt and vanilla extract into a high speed blender.
  • Blend ingredients on high until your batter is nice and smooth (30-90 seconds).
  • Remove blade from blender and stir in blueberries.
  • Portion batter onto pan (I use a ¼ measuring cup). Flip after about 60 seconds. *Note: because this batter is made with oatmeal, it will get thicker the longer it sits. If necessary, stir in a bit of additional milk to thin. Just be sure to add very slowly so you don't overdo it!
  • Transfer pancakes to a plate and add butter, additional maple syrup, blueberries and any other desired toppings.
  • Enjoy!


Serving: 2pancakes (about 1/4th of recipe, toppings not included) | Calories: 210kcal | Carbohydrates: 35g | Protein: 7g | Fat: 4.5g | Fiber: 4g | Sugar: 7.5g