Breakfast, Recipes

Pumpkin Oat Blueberry Pancakes

Cooking is something that I’m passionate about. I love coming up with new recipes. Now that I have a family, making sure they eat healthy is my number one priority. Especially breakfast! The average American breakfast is full of unhealthy sugars and fats that may give you a quick boost but also makes you crash and burn before your day really starts. Although, we need healthy fats (such as eggs, avocados or chia seeds), we really don’t need added sugars. Here on the farm we use raw honey, maple syrup (not table syrup), coconut sugar or dates instead of refined sugar.

We love pancakes and I wanted my children to be able to enjoy them as well, but I didn’t want to dose them with high amounts of sugar. I wanted to come up with a recipe that didn’t use premade mixes, because they can be high in sugars. This is where oatmeal comes to my rescue!

I have said many times that we love oatmeal, so why not make a mix using oatmeal? So I did just that. By replacing white flour with oats and flax meal it was the perfect pair!

If you like pumpkin and blueberries then you will enjoy this recipe. Of course there are healthy benefits to eating them as well. Pumpkins are naturally sweet full of fiber, vitamins A and C, minerals iron and magnesium. Blueberries known for their antioxidant effect also contain vitamins, minerals and Omega-3’s and six fatty acids, as well as being tasty and sweet too. Flax seeds are high in omega-3 fatty acids and fiber, something you won’t be getting from a glazed donut.

Adding syrup to these pancakes is optional but good either way. Now I don’t feel so guilty if my children want a little syrup knowing they are getting great nutritional value from everything that’s in these powerhouse pumpkin oat blueberry pancakes.

Note: I grind my own oat flour, as it can be costly. It’s very easy to make yourself, simply add oatmeal into a food processor and process to your liking. The flax seeds I add to a coffee grinder that is used specifically for seeds and spices. I grind it into a fine powder. Our bodies do not digest whole flax seeds so it needs to be ground to get the full benefits of it. I then put each in a zip lock bag and place in the freezer until ready to use.

Pancakes 1


1/2 cup pureed pumpkin or 1 large banana, mashed

1 cup oat flour

1/4 cup flax flour

1/2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. cloves

3/4 cup almond milk

2 eggs

1 tsp. vanilla

1/2 cup blueberries, fresh or frozen

2 Tbsp. ghee, for cooking

Pancake 2


In a medium size bowl add pumpkin or (smash banana with fork). Next, add dry ingredients and mix well. Then add wet ingredients and mix. Lastly, add blueberries and stir. Makes approximately 12 pancakes. Enjoy!

Note: banana batter does not keep well. Also, the riper the banana the sweeter.

7 thoughts on “Pumpkin Oat Blueberry Pancakes”

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