Blueberry Pancakes (Low Gi With Oats)

READY IN: 30mins
Recipe by MarieRynr

This is a new recipe I discovered recently. It is low GI, low in fat, high in fibre and delicious as well! I was pleasantly pleased with the results! Blueberries are one of nature's superfoods, providing a high level of antioxidants. I loved the texture the oats gave to the pancakes!

Top Review by amalissya

I made these pancakes to serve with a rhubarb compote. They were light yet filling. My only suggestion is that they definitely needed some salt, perhaps half a teaspoon. I will try them again and update, but a promising recipe, thanks!

Ingredients Nutrition


  1. Put the blueberries in a sieve and rinse under cold water. Grate the zest from the orange into a small saucepan; squeeze the juice and add the sugar. Bring to a boil and boil for 1 minute. Add blueberries, bring back to the boil and then turn down the heat. In a medium bowl blend together the water and corn flour and add to the blueberry mixture. Stir over medium heat until the syrup thickens and the blueberries release some juice and begin to soften. Remove from the heat and set aside.
  2. for the pancakes, put the flour, baking powder, oats and sugar into a large bowl. Separate the eggs, putting the yolks into a measuring jug and the whites into a bowl. Add the milk and vanilla to the yolks and then whisk into the dry ingredients. Beat the egg whites until stiff and then fold into the batter carefully.
  3. Brush a heated skillet with the melted butter and drop 2 or 3 TBS of the batter into the pan, leaving space in between, as the pancakes will spread. Cook for about 2 minutes, then turn over and cook 2 minutes longer until golden. Repeat with the remaining batter, brushing the pan each time with the melted butter, to make 8 pancakes altogether.
  4. Serve topped with the blueberry sauce.

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