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U.S. Highbush Blueberry Council

Gluten-Free Blueberry Oat Pancakes with Lemon Maple Syrup

Whip up a batch of gluten-free blueberry oat pancakes – with lemon maple syrup – and you can skip the side of guilt. Naturally sweet, with low sodium and no added sugar, this delicious take on a breakfast favorite fills and fuels the whole family for a busy day ahead. Best of all, these gluten-free blueberry oat pancakes are quick and easy to make. Mix, cook, enjoy!


  • 1 banana (1/2 cup), mashed
  • 2 large eggs
  • 1/3 cup gluten-free oats
  • 1/2 cup fresh blueberries
  • 1/2 cup maple syrup
  • 1 teaspoon lemon zest (optional)


  1. Combine banana, eggs and oats and let stand 10 minutes to thicken.
  2. Spray a large non-stick skillet with cooking spray and heat over medium heat.
  3. Spoon mixture, 2 tablespoons at a time, onto skillet and top with some of the blueberries. Cook until browned, 1-2 minutes. Turn and cook additional 1 minute or until cooked through.
  4. Combine maple syrup and lemon zest and serve with pancakes, if desired.

Number of servings (yield): 4 servings; 8 small (about 3-inch diameter) pancakes total


100 calories

3 g fat

1 g saturated fat

95 mg cholesterol

5 g protein

14 g carbohydrates

2 g fiber

5 g sugar

35 mg sodium

140 mg potassium (2% of daily value)

22 mg calcium (2% of daily value)

1 mg iron (6% of daily value)

5 mg vitamin C (6% of daily value)

41 mcg vitamin A (4% of daily value)

1 mcg vitamin D (6% of daily value)

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