Healthy Lemon Zest and Blueberry Oat Pancakes

Fresh and filling, these Healthy Lemon Zest and Blueberry Oat Pancakes are divinely delicious.  Made with lemon zest, fresh lemon juice, blueberries, honey, cinnamon, almond milk, whole wheat flower, and old fashioned oats, the pancakes are dense yet juicy.

I know your thinking, did she just use “juicy” to describe a pancake?! Yes, yes I did. Well, actually my husband did. He explained “I love how juicy and filling they are”, I thought he might be a little cray-cray or maybe he was still making up and his brain needed some time yet to warm up.

Take a bite, and you will understand how these pancakes are a wonderful blend of fresh and juicy out-of-this-world, we are taking pancaked to a whole new level kind of thing. While most pancakes need to be covered in syrup before they are eaten, these healthy lemon zest and blueberry oat pancakes have such a delectable flavor that they can be eaten without any syrup.

I like to eat mine topped with even more blueberries {because I can never eat enough berries} with either pure maple syrup or agave nectar.

Lemon and blueberry are like a match made in fruit combo heaven. To me, there is nothing more refreshing than a pop of lemon zest in a recipe. Combine that with the tartness of the blueberries and you have perfection.

While these Healthy Lemon Zest and Blueberry Oat Pancakes are not as fluffy as a traditional buttermilk pancakes, they are a great substitute to fit into your healthy lifestyle. You won’t be falling asleep from sugar comatose.

Healthy and full of goodness, these Healthy Lemon Zest and Blueberry Oat Pancakes will make your life that much better.

Prep Time: 8 mins
Cook Time: 20 mins
Total Time: 28 mins
Yield: 3-4


  • 1 cup all-purpose flower
  • 1 cup whole wheat flower
  • 1 cup old fashioned oats
  • 1/4 cup honey
  • 3 tablespoons olive oil
  • 1.5 cups almond milk
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 2 eggs
  • zest of 2 lemons
  • 2 tablespoons lemon juice
  • 2-3 cups fresh blueberries (washed and dried)


  1. In a large food processor, add flour and oats and pulse until oats are ground.
  2. Add everything else, except the blueberries, and pulse until all ingredients are pureed and well combined.
  3. Heat a non-stick skillet or griddle to medium heat. Pour 1/4 cup batter on to griddle and add blueberries on top of each pancake.
  4. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side.
  5. Place pancake on an oven safe dish and place in oven to keep warm ( set oven to 200 degrees).
  6. Continue making pancakes until you have used all pancake batter.
  7. Top pancakes with blueberries and pure maple syrup or raw agave nectar.

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