Go Back
+ servings

One-Bowl Blueberry Lemon Pancakes

Print Recipe
Tender, lightly sweet, and bursting with berries, One-Bowl Blueberry Lemon Pancakes are simple to whip up and make for the perfect healthy weekend treat.
Servings 6 medium or 12 small pancakes


  • cup melted coconut oil plus more for greasing the pan
  • 3 large eggs
  • cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 cups oat flour*
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ teaspoon grated lemon zest
  • cup unsweetened almond milk**
  • 1 cup fresh blueberries
  • Pure maple syrup for serving optional


  • In a large bowl, whisk together the coconut oil, eggs, maple syrup, vanilla extract and lemon juice.
  • Add the oat flour, baking soda, salt, and lemon zest. Stir until well incorporated. Pour in the milk and whisk until just combined.
  • Heat a large pan or griddle over medium heat. Add a bit of coconut oil, then ladle ¼ cup batter into the pan for each pancake. Top each pancake with a sprinkle of blueberries.
  • Cook for 3-5 minutes, until small bubbles start to form on the top of the pancake, then flip and cook on the other side for an additional 3-5 minutes, until golden brown on both sides. Continue with the remaining batter.
  • Serve the pancakes warm, with additional blueberries and maple syrup if you like.


*Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms.
You can purchase pre-made oat flour at many grocery stores and natural food markets or online.
If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.
**Substitute any kind of unsweetened milk to keep this recipe nut-free.
Swap in any fresh berry or chopped fruit you have on hand.
Top with maple syrup, or almond butter and blueberry jam. Yum!