Oatmeal Blueberry Pancakes
Fluffy, wholesome, and bursting with juicy blueberries, these Oatmeal Blueberry Pancakes are the ultimate breakfast treat! Made with a blend of hearty rolled oat flour and all-purpose flour, these pancakes are naturally rich in fiber and lightly spiced with cinnamon for added warmth. Greek yogurt adds a creamy tang and helps achieve a tender texture, while fresh blueberries provide pops of sweetness in every bite. With just 10 minutes of prep time, this easy recipe is perfect for busy mornings or leisurely brunches. Serve these golden, nutrient-packed pancakes with a drizzle of maple syrup or a dollop of yogurt for a delightful start to your day. Ideal for anyone looking for a healthy twist on traditional pancakes, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 0.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Cinnamon
- 2 tablespoons Granulated sugar
- 1.25 cups Milk
- 0.5 cups Plain Greek yogurt
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 2 tablespoons Butter or nonstick spray
Instructions
In a blender or food processor, pulse the rolled oats until they become a coarse flour-like consistency.
In a large mixing bowl, whisk together the oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and sugar.
In a separate bowl, whisk together the milk, Greek yogurt, egg, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Preheat a skillet or griddle over medium heat and lightly coat with butter or nonstick spray.
Use a 1/4-cup measuring cup to pour the batter onto the skillet, forming small pancakes.
Cook each pancake for 2-3 minutes on one side until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, ensuring the skillet is lightly greased between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, additional blueberries, or a dollop of yogurt.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 2929 mg | 127% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 62.2 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 624 mg | 48% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1267 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
