Oven Blueberry Pancake


Oven Blueberry Pancake

Sarah Kaminski
Prep Time 10 mins
Cook Time 25 mins
Course Breakfast
Servings 4


  • 1 c gluten free rolled oats
  • 1 Tbsp raw sugar
  • 1 ½ tsp baking powder
  • 1/2 tsp sea salt
  • ¾ c unsweetened almond milk
  • 1 egg
  • 2 Tbsp coconut oil melted (plus more for greasing)
  • 1 c blueberries fresh or frozen
  • 4 c additional fruit of choice


  • Preheat oven to 375*
  • Pulse dry ingredients in a blender or food processor to the consistency of course flour.
  • Transfer to a medium size bowl. Stir in wet ingredients & blueberries. Mix well.
  • Lightly grease a 6-ish inch pan with coconut oil. Pour prepared batter into pan & pop into the oven for 25 minutes.
  • Serve with 1 c fresh or frozen fruit of choice.
  • Store at room temp for up to 5 days!
Tried this recipe?Let us know how it was!
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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