I have been tweaking my homemade pancake recipe since I first attempted it in grad school when I was hosting my aunt and uncle for Easter. This recipe is amazing because it makes enough to eat same-day, if desired, and there are plenty leftover to save in the freezer for a quick morning meal.

The use of oat flour and flaxseed meal make it a great postpartum breakfast option. Oats and flaxseed meal are two postpartum superstars that offer an array of health benefits. Oats are rich in fiber, providing sustained energy and aiding digestion, while flaxseed meal is packed with omega-3 fatty acids, supporting brain health and reducing inflammation. Incorporating these ingredients into your meal prep can enhance your postpartum nutrition and overall well-being.

Another great thing about this recipe is it's so flexible to whatever you have in your pantry. You can use 100% AP flour if you don’t have oats, it can be made with any kind of milk (cow, almond, buttermilk), and the mix-ins can be adapted or completely removed.

Blueberry Pancakes

Ingredients

1½ cups flour

1½ cups oat flour*

7 tsp baking powder

¼ cup flaxseed meal

2 tsp salt

2 Tbsp sugar

1 tsp cinnamon

2½ cups unsweetened almond milk

2 eggs

6 Tbsp butter, melted and cooled slightly

½ cup frozen wild blueberries

+salted butter for serving + cooking

+maple syrup for serving

Instructions

1. In a bowl, mix together the flours, baking powder, flaxseed meal, salt, sugar, and cinnamon.

2. In a separate bowl, whisk together the milk, eggs, and melted butter.

3. Add the wet ingredients to the dry ingredients and mix with a wooden spoon until just combined. The batter will be thick and lumpy but should not have dry flour spots. Set aside.

4. Warm a greased griddle or nonstick pan over medium heat. Add a pat of salted butter and push around the pan with a spatula. Using a ¼ cup measuring cup, ladle onto the pan as many as will fit comfortably. Scatter frozen blueberries around the top, depending on your berry preference, and flip once you see bubbles poking through the batter and the edges starting to brown.

5. Flip the pancakes and wait until they’re cooked through and golden brown on the second side.

6. Serve immediately with salted butter and maple syrup OR set aside on a cooling rack to cool and store in a reusable zip-top bag in the freezer.

   preparation notes

   *You can make your own oat flour at home by placing 3 cups of old fashioned oats into your high-power blender and blending on high for a few seconds to break them down into a flour-consistency. Measure out 1½ cups for this recipe and save the remainder for another use in a zip top bag or sealed glass jar.

recipe adapted from Tasty Kitchen

Andrea Yates at Caring for You Doula is a postpartum doula based in Hoboken, NJ, serving families across northern NJ- Hudson, Essex, Bergen, and Union Counties. She is passionate about nutrition for new moms, the postpartum period, and helping parents navigate this time with confidence and ease. Contact her today to set up a free consultation on how she can help care for you and your family during this amazing time.