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Blueberry Coconut Oatmeal Pancakes

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Mix up a batch of Blueberry Coconut Oatmeal Pancakes and serve them up with more fresh blueberries and maple syrup for a fun and festive breakfast or brunch.

Unlike blueberry pancakes made with plain flour, this version is a bit heartier with the added oats and shredded coconut without being heavy.

Surprisingly, these pancakes made with “homemade” oatmeal flour cook into a really light and fluffy texture. Two pancakes are just 124 calories, so there’s no need to feel guilty about indulging in this tasty pancake breakfast. 

I can’t think of anything better for a July 4th brunch, can you?

A stack of blueberry coconut oatmeal pancakes on a plate

Blueberry Coconut Oatmeal Pancakes

Thanks to my father-in-law, we’ve been enjoying fresh blueberries the last few weeks from his prize blueberry bushes. So far, we’ve used the berries to make fresh smoothies, Blueberry Pie Bars, and now my newest experiment, Blueberry Coconut Oatmeal Pancakes.

Old-fashioned rolled oats, unsweetened coconut, and all-purpose flour are blended together to make a special flour as the base for the pancakes.

Toss in a handful of  fresh blueberries along with a little lemon extract to brighten up the flavors and you have a delicious summer breakfast or brunch!

A close up of a stack of blueberry coconut oatmeal pancakes on a plate

How to make Blueberry Coconut Oatmeal Pancakes

  1. The first step in making the batter is to process equal amounts of old-fashioned rolled oats, shredded coconut, and all-purpose flour in a blender or food processor to break down the oats. Make your own “oat flour” by pulsing until the mixture is a flour-like consistency, but not completely fine—you want to leave a little texture.
  2. Preheat a nonstick electric griddle to 325 degrees — a slightly lower temperature than normally used for cooking pancakes —to avoid burning the coconut in the batter.
  3. You may notice that the batter is thinner than normal pancakes, so pour the batter onto the griddle slowly which will help them not spread too quickly.
  4. Cook until golden (about two-three minutes on each side) and serve with butter and maple syrup or extra blueberries and a dusting of powdered sugar.

A close up of a stack of blueberry coconut oatmeal pancakes on a plate

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Yield: 8 pancakes

Blueberry Coconut Oatmeal Pancakes

A close up of a stack of blueberry coconut oatmeal pancakes on a plate

Make a batch of Blueberry Coconut Oatmeal Pancakes and serve them up with more fresh blueberries and maple syrup for a fun and festive breakfast or brunch. 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1/2 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened coconut
  • 1-1/2 tablespoons sugar
  • 1-1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 3/4 cup unsweetened almond milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 cup fresh blueberries


  1. Add dry ingredients to a blender or food processor and pulse until the oats and coconut are the texture of flour, but not extremely fine. 
  2. In a separate bowl, whisk together the eggs, almond milk, melted butter, and extracts.
  3. Pour wet ingredients into the food processor and blend until smooth. Empty into a large bowl and gently fold in the blueberries.
  4. Heat a large skillet or non-stick griddle to about 325 degrees. Spray with cooking spray and pour batter (about 1/3-cup for each pancake) onto hot griddle.
  5. Cook for 2-3 minutes, or until golden brown, then flip and cook another 2-3 minutes on the other side. Serve with maple syrup.





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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 54mgSodium: 320mgCarbohydrates: 16gFiber: 2gSugar: 5gProtein: 4g

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Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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