Blueberry Pancakes
User Reviews
5.0
36 reviews
Excellent
Blueberry Pancakes
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These blueberry pancakes are made with yogurt and oats for a lighter weekend brunch. They're easy to make, loaded with protein and perfect for a crowd!
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Ingredients
- 1 ⅔ cups all-purpose flour
- ⅔ cup rolled oats
- 2 tablespoons cane sugar
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Greek yogurt
- 1 cup milk
- 4 tablespoons coconut oil melted plus more for the pan
- 2 large eggs
- ¾ cup blueberries
- maple syrup for serving
Instructions
- In a large bowl, combine the dry ingredients: flour, oats, sugar, baking powder, baking soda and salt.
- In another large bowl, whisk together the wet ingredients: Greek yogurt, milk, melted coconut oil and eggs.
- Transfer the dry ingredients over the wet ingredients and stir using a rubber spatula just until moist. Gently fold in the blueberries.
- Heat a nonstick pan over medium heat. Melt some butter in the pan. Working in batches, scoop 1/3 cup of the batter onto the hot griddle. Cook until the edges firm up and you can slide spatula under the pancake, about 3-4 minutes. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Recipe yields about 12 pancakes.
- Serve immediately with maple syrup, if desired
Equipments used:
Notes
- Recipe: Adapted from Blissfully Delicious
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
- Freezing Instructions: Cool the pancakes, then place them between layers of wax paper, then place in an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, place in the microwave for 1-2 minutes or in the oven at 350ºF until they’re hot and heated through, about 5-7 minutes.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- I tested this recipe with a whole wheat white flour, but it will work with other all purpose flours.
- To make this gluten-free, use an all-purpose gluten-free flour or oat flour.
- To make it vegan, you can use flax egg.
- Use frozen blueberries instead of fresh blueberries if you'd like. There's no need to thaw them.
Nutrition Information
Show Details
Calories
500kcal
(25%)
Carbohydrates
64g
(21%)
Protein
17g
(34%)
Fat
20g
(31%)
Saturated Fat
14g
(70%)
Cholesterol
90mg
(30%)
Sodium
293mg
(12%)
Potassium
434mg
(12%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
233IU
(5%)
Vitamin C
3mg
(3%)
Calcium
205mg
(21%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 90mg | 30% |
| Sodium | 293mg | 12% |
| Potassium | 434mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 205mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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