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Gluten-free blueberry pancakes with lemon maple syrup

Delicious oatmeal pancakes with berry fruit blueberry strawberry jam dessert topping. Blue background


  • 1 banana, mashed
  • 2 large eggs
  • ⅓ cup gluten-free oats
  • ½ cup frozen blueberries (you can thaw them if you wish)
  • ½ cup maple syrup
  • 1 teaspoon lemon zest (optional)


  1. Combine banana, eggs and oats and let stand for 10 minutes to thicken.
  2. Spray a large non-stick skillet with cooking spray and heat over medium heat.
  3. Spoon mixture, 2 tablespoons at a time, onto skillet and top with some of the blueberries.
  4. Cook until browned. Turn and cook for an additional minute or until cooked through.
  5. Combine maple syrup and lemon zest and serve with the pancakes.

Photo by Vladislav Noseek.