Servings
Font
Back
0 from 15 votes

Blueberry Oatmeal Pancakes

Blueberry oatmeal pancakes are a healthy take on the delicious breakfast classic. With juicy berries and no white flour, these are fantastic!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 10 pancakes
Calories: 132 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 1/4 cup oat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 4 tablespoons granulated sugar or coconut sugar
  • 1 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 eggs lightly beaten
  • 2 tablespoons milk if needed
  • 1/2 cup blueberries
  • 2 tablespoons butter for greasing the skillet

Instructions

    Cup of Yum
  1. Mix the Greek yogurt, eggs, lemon juice, lemon zest, and vanilla in a large bowl until smooth.
  2. Mix sugar, all-purpose flour, baking powder, baking soda, salt, and cinnamon in another bowl.
  3. Add the flour mixture to the egg mixture and stir until thoroughly combined with no lumps.
  4. If the batter is too thick, add milk, one tablespoon at a time.
  5. Preheat an electric grill to 350 degrees F, or place a non-stick skillet over medium-high heat.
  6. Add the butter and melt it by moving it around to coat the cooking surface thoroughly.
  7. Pour ¼ cup portions of pancake batter, add 4-5 blueberries to each pancake, and cook until bubbles start forming and the sides become set, about 2-4 minutes.
  8. Flip and cook for 2-4 minutes on the other side or until golden brown.
  9. Serve with syrup and fresh fruit.

Notes

  • I believe there are a few tricks to making the fluffiest pancakes, and I will share them with you. First, let the batter rest for 10-15 minutes, giving the oat flour enough time to absorb the liquid and soften, resulting in lighter and fluffier pancakes. Another trick you should remember is not to overmix the batter; stir the ingredients until they are combined—overmixing results in dense and chewy pancakes.
  • The batter should be lumpy and thin enough to drip off the spoon but not runny.
  • Do not flip the pancakes until they are bubbling on top.
  • Ensure the pan is hot enough before you start cooking the pancakes.
  • Always ensure you have enough oil in the pan or griddle to prevent the pancakes from sticking.
  • You need baking powder and baking soda for the height and fluffiness of these pancakes.
  • Only use one egg per cup of flour. Since this recipe calls for over one cup of flour, I use two eggs.

Nutrition Information

Calories 132kcal (7%) Carbohydrates 17g (6%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 34mg (11%) Sodium 222mg (9%) Potassium 146mg (4%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 148IU (3%) Vitamin C 1mg (1%) Calcium 56mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 10pancakes

Amount Per Serving

Calories 132

% Daily Value*

Calories 132kcal 7%
Carbohydrates 17g 6%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 34mg 11%
Sodium 222mg 9%
Potassium 146mg 3%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 148IU 3%
Vitamin C 1mg 1%
Calcium 56mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.