Blueberry Oatmeal Pancakes
Oatmeal Pancakes are an improved version of our breakfast favorite. Fiber-enriched and loaded with juicy berries, they are perfect to start the day with!
Keyword Oatmeal Pancakes
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 10 pancakes
Author Catalina Castravet
- 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
- 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
In a large bowl mix together the Greek yogurt, eggs, lemon juice, lemon zest, and vanilla until smooth.
In another bowl mix sugar, all-purpose flour, baking powder, baking soda, salt, and cinnamon.
Add the flour mixture to the egg mixture and stir until fully combined with no lumps.
If the batter is too thick, add milk 1 tablespoon at a time.
Preheat an electric griddle to 350 degrees F or place a non-stick skillet over medium-high heat.
Add the butter and melt it by moving it around to fully coat the cooking surface.
Pour ¼ cup portions of pancake batter, add 4-5 blueberries onto the pancake and cook until bubbles start forming and the sides become set about 2-4 minutes.
Flip and cook for 2-4 minutes on the other side, or until golden brown.
Serve with syrup and fresh fruit.
Calories: 132kcal | Carbohydrates: 17g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 222mg | Potassium: 146mg | Fiber: 1g | Sugar: 7g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg