Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered Dietitian Nutritionist

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food


Blueberry Oatmeal Pancakes (GF) with Citrus Curd

Thursday, June 13, 2019
Total time
1 hour
Preparation time
30 minutes

Nutty oat flour pancakes, filled with blueberries and topped with a fresh citrus curd.

orJuice and zest from three lemons and one orange, about 1 cup of juice and 4 tbsp zest
or4 large eggs
or1 stick salted butter (softened)
or3/4 cup granulated white sugar
or1/2 tsp Kosher salt
or2 cups dry oats, old-fashioned or instant
or2 teaspoons granulated sugar
or2 teaspoons baking powder
or2 teaspoons cinnamon
or1/2 teaspoon nutmeg
or1/2 teaspoon Kosher salt
or1 cup 2% milk (or dairy-free milk)
orJuice of one lemon (about 2 tablespoons or 1 fluid ounce)
or1 tablespoon melted butter
or2 large whole eggs
or2 cups fresh blueberries
orFresh whipped cream, for serving (optional)
In a food processor, combine the first five ingredients until smooth and blended (you don't have to worry about the zest, it will be strained out later).
Pour the raw curd into a medium saucepan. Transfer the pot to the stove and slowly heat to medium (do not preheat the pan, as it may curdle the mixture).
Over medium heat, stirring continuously, cook the curd until it begins to thicken (about 10 minutes). Do not let the curd come to a boil (the mixture will release steam).
Strain the curd through a fine-mesh sieve into a glass bowl. Cover the curd with a piece of plastic wrap, so that it is touching the curd (to prevent a skin from forming).
Cool the curd in the refrigerator. Curd can be made in advance and left in the fridge for up to three days. Makes about 2.5 cups.
While the curd is cooling, prepare the pancakes; in a food processor, combine the oats, sugar, baking powder, salt, cinnamon, and nutmeg until the oats are very finely ground. If you are using oat flour, substitute in place of oats and combine with above ingredients in a large bowl until mixed.
In a separate bowl, combine the milk, lemon juice, eggs, and butter, and stir to combine (the mixture will curdle). Add the dry ingredients to the wet ingredients and stir to combine. Pour in the blueberries, stir gently, and let the mix rest for 10 minutes.
Preheat an electric griddle to 350 degrees or a flat pan to medium heat. Use butter, oil, non-stick spray to lightly coat the pan or griddle.
Using a 1/4 cup measure, scoop pancake mixture onto preheated pan or griddle. Cook until the edges are light brown and the tops start to dry out, about 3-4 minutes, then flip and cook 3-4 minutes on the other side.
Transfer the first batch to a cookie sheet lined with cooling racks, and pancakes can be left in a warm oven (200 degrees F) while the second batch is cooking.
Serve the pancakes with the lemon curd, and whipped cream (if desired). Makes 11 3-inch pancakes.
Nutritional information
Per 100 gPer portion (158 g)% DRI
Energy205 kcal325 kcal16 %
Fat9 g15 g23 %
Fatty acids, total saturated5 g8 g38 %
Cholesterol81 mg128 mg43 %
Sodium271 mg428 mg18 %
Carbohydrate26 g41 g14 %
Sugars11 g18 gremove
Fiber3 g4 g16 %
Protein6 g10 gremove