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!
Servings 4 servings
- 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 plain 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
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
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.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
- 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.
Calories: 500kcal | Carbohydrates: 64g | Protein: 17g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 90mg | Sodium: 293mg | Potassium: 434mg | Fiber: 3g | Sugar: 14g | Vitamin A: 233IU | Vitamin C: 3mg | Calcium: 205mg | Iron: 4mg