Strawberry Oatmeal Blender Pancakes
User Reviews
4.9
Strawberry Oatmeal Blender Pancakes
Description
These pancakes begin by finely grinding rolled oats into flour using a blender, then blending with milk, plain Greek yogurt, egg, ripe banana, vanilla extract, baking powder, baking soda, and salt to form a smooth batter. Chopped strawberries are sprinkled on the pancakes in the pan, adding bursts of fresh flavor and color in every bite. Cooking in batches on a lightly oiled skillet yields golden pancakes with light browning and a fluffy center.
The batter contains no added sugar, relying on ripe banana and strawberries for natural sweetness. Serving options include additional Greek yogurt, chopped strawberries, and pure maple syrup, allowing customization of sweetness and creaminess. These pancakes work well for immediate serving or can be kept warm in a low oven.
This recipe adapts well for gluten-free diets by using certified gluten-free oats and can be varied by substituting other fresh berries. The pancakes freeze well for meal prep, providing a convenient breakfast option.
Ingredients
- 2 cups rolled oats certified gluten-free
- 1 cup milk any type
- ½ cup Greek yogurt plain, 2% fat
- 1 egg large
- 1 banana large, ripe
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon kosher salt
- 1½ cups strawberries chopped
- olive oil or coconut oil spray
- Greek yogurt optional toppings, chopped strawberries
- strawberry
- pure maple syrup
Instructions
- Pulse the oats in a blender until finely ground.
- Add the milk, yogurt, egg, banana, vanilla extract, baking powder, baking soda, and salt to the blender. Blend until smooth.
- Heat a nonstick pan or griddle over medium heat and coat lightly with olive oil or coconut oil spray. Working in batches, pour the batter into the skillet, about ¼ cup batter per pancake. Sprinkle chopped strawberries on the pancakes. Cook the pancakes until bubbles appear around the edges and the bottoms are nicely browned, 2-3 minutes. Flip and cook another 1-2 minutes until done. Repeat with the remaining batter.
- Serve pancakes immediately or keep warm in a 200°F oven. Serve with a dollop of Greek yogurt, chopped strawberries and a drizzle of maple syrup.
Notes
- Use certified gluten-free oats to make the recipe gluten free.
- The pancakes are not overly sweet; add maple syrup if a sweeter flavor is desired.
- Substitute other berries such as blueberries or raspberries in place of strawberries.
- These pancakes freeze well and can be made in advance for convenient meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(makes 12 pancakes)
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 3 pancakes | |
| Calories | 260kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 404mg | 17% |
| Potassium | 649mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 226IU | 5% |
| Vitamin C | 34mg | 38% |
| Calcium | 232mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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