4.9 from 57 votes
Strawberry Oatmeal Blender Pancakes
Fuel your day with these hearty and nutritious, gluten-free Strawberry Oatmeal Blender Pancakes. All the ingredients come together in a blender- they're so easy to make!
Prep Time
5 mins
Cook Time
5 mins
Servings: 4 (makes 12 pancakes)
Calories: 260 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups certified gluten-free rolled oats
- 1 cup milk, any type
- ½ cup plain 2% Greek yogurt
- 1 large egg
- 1 large, ripe banana
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon kosher salt
- 1½ cups chopped strawberries
- Olive oil or coconut oil spray
- Optional toppings: Greek yogurt, chopped strawberries, 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.
Cup of Yum
Notes
- You can use certified gluten-free oats to keep the recipe gluten free.
- You can use certified gluten-free oats to keep the recipe gluten free.
- Because there is no added sugar, these pancakes are not too sweet. If you prefer them a little sweeter, you can top them with an extra drizzle of maple syrup.
- You can substitute other fruit for the strawberries like blueberries or raspberries.
- These oatmeal pancakes are perfect for meal prep and freeze well. Double or triple the recipe and freeze them so that you always have a healthy breakfast on hand for busy mornings!
Nutrition Information
Serving
3 pancakes
Calories
260kcal
(13%)
Carbohydrates
44g
(15%)
Protein
12g
(24%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
44mg
(15%)
Sodium
404mg
(17%)
Potassium
649mg
(19%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
226IU
(5%)
Vitamin C
34mg
(38%)
Calcium
232mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4(makes 12 pancakes)
Amount Per Serving
Calories 260
% 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.