griddle cakes with blueberry sauce

Griddle cakes with blueberry sauce

Pancakes get a bad rap for being unhealthy. But the reality is, they can be a nutritious and filling breakfast. These griddle cakes with blueberry sauce contain flaxseed and oat flour to provide a boost of fibre to help keep you feeling full longer. Pair with Greek yogurt for an additional dose of protein to keep you going all morning long.

Griddle cakes with blueberry sauce

Makes 8 griddle cakes, serves 4


  • 1 ½ cup rolled oats (gluten-free optional)*
  • 2 Tbsp ground flaxseed
  • 1 ½ cup unsweetened plain almond milk
  • ½ cup oat flour (gluten-free optional)**
  • 1 tbsp sugar
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • Oil to grease pan


  • ½ lb frozen blueberries ~2 cups
  • 1 tbsp sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp water
  • 1 tsp vanilla extract
  • 2 large pieces of lemon zest ***

*Oats are a naturally gluten-free food. However, if you are celiac, ensure you buy certified gluten-free oats.

**Take ¼ cup of rolled oats and place in a food processor or blender until you have a fine “flour-like” consistency.

***Use a pairing knife and run it down the side of the lemon to cut off 2 “finger-sized” pieces of lemon zest. Be sure to get the colorful yellow part and not the white inside layer of the rind.


Griddle cakes:

  1. In a large bowl, mix together the oats, ground flaxseed, and almond milk. Stir well and let sit for 10 minutes.
  2. In a small bowl, mix together the oat flour, sugar, baking powder, salt and cinnamon. Stir the flour mix into the wet oats and mix until combined.
  3. Grab a skillet or griddle and heat it over medium heat. Lightly grease the pan with some oil and pour the thick batter onto the griddle. Cook the first side for about 2 minutes, or until the bottom looks golden brown. Flip and continue cooking the other side until the cake looks golden brown all over, about 1-2 minutes. Serve warm with the blueberry sauce.

Blueberry sauce:

  1. Combine all ingredients in a small sauce-pan over medium to low heat. Stir the mixture, crushing some of the blueberries with the back of a spoon as you go.
  2. Bring the mixture to a simmer for about 10 minutes to allow the berries to break down and the sauce to thicken.
  3. Remove the lemon zest. Pour the sauce into a container and let cool for 5 minutes, allowing the mixture to further thicken prior to use.


Per serving, 2 griddle cakes + 1/4 of sauce

Calories (kcal) 270 Protein (g) 7
Carbohydrates (g) 50 Fat (g) 5
Sugar (g) 17 Saturated Fat (g) 0.5
Fibre (g) 8 Sodium (mg) 400