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!

Course Breakfast

Cuisine American

Keyword Oatmeal Pancakes

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 132kcal

Author Catalina Castravet

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
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

US Customary - Metric

Instructions

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.

Video

Nutrition