Maine wild blueberries are in season right now, and what better way to savor their deliciousness than in pancakes. This version is so packed with healthy ingredients that you don’t even need to feel guilty about indulging in a little Maine maple syrup. I recommend coconut oil for browning because of its high smoke point.


1 1/4 cups oats

2/3 cup nondairy milk

1 ripe banana

2 Tbsp. maple syrup

2 tsp. baking powder

1 tsp. vanilla

1/2 tsp. cinnamon

1/4 tsp. salt

1/2 to 1 cup Maine blueberries

Coconut oil for frying.

Garnishes such as fresh fruit and maple syrup


1. In a blender, process the oats on high speed until they’re finely ground.

2. Add all the remaining ingredients, except the blueberries, to the blender and process briefly until combined. The batter will be very thick.

3. Stir in the blueberries by hand but do not blend them.

4. Add a little coconut oil to your frying pan or griddle and heat it until a few drops of water pop when tossed in the pan. The surface must be hot enough for the pancakes to brown properly.

5. Ladle out the batter 1/4 cup at a time.  You should be able to fit 4 pancakes at a time in a 12-inch skillet.

6. Turn the pancakes when they’re deep golden brown, adding a little more coconut oil as needed.

7. Remove the pancakes to a plate and keep them warm while you finish browning the remaining pancakes.

8. Top with all your favorite garnishes.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at