Oatmeal Blueberry Yogurt Pancakes

7 10 202
Ingredients Minutes Calories
Prep Cook Servings
5 min 5 min 2
Oatmeal Blueberry Yogurt Pancakes
Health Rating
Healthy Oatmeal Blueberry Yogurt Pancakes made in the blender. Easy to make, filling, high in protein and gluten-free!


1/2 cup Rolled oats, dry (gluten-free, if necessary)
1/2 tsp Baking powder (gluten free, if necessary)
2/3 cup Greek yogurt, plain, fat-free (or use vanilla coconut yogurt)
1 medium egg Egg
1/2 medium Banana (s)
1/2 tsp Vanilla extract, pure (alcohol-free)
1/3 cup Blueberries (or frozen)


  1. Place the rolled oats, baking powder, Greek yogurt, egg, banana, and vanilla extract into a blender; blend until smooth. You may need to add a teaspoon or two of almond milk if the batter is too thick. Set batter aside to thicken up for a few minutes.
  2. Lightly coat a large nonstick skillet or griddle with cooking spray and heat over medium-low heat. 
  3. Drop batter by 1/4 cup onto skillet. Add a few blueberries on top. 
  4. Cook until bubbles appear on top. Flip cakes and cook until golden brown on the underside.
  5. Wipe skillet clean and repeat with more cooking spray and remaining batter. 
  6. Serve and enjoy!


Optional Toppings:

  • 1 tbsp nut/seed butter of choice
  • A dollop of Greek Yogurt
  • Additional fruit
  • 1 tbsp of Tahini-tella

Nutritional Note:

Berries are a great source of antioxidants, which are important for healthy immunity.

Nutrition Facts

Per Portion

Calories 202
Calories from fat 35
Calories from saturated fat 9.1
Total Fat 3.9 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.4 g
Cholesterol 88 mg
Sodium 182 mg
Potassium 347 mg
Total Carbohydrate 28.2 g
Dietary Fiber 3.3 g
Sugars 8.9 g
Protein 14.4 g

Dietary servings

Per Portion

Fruit 0.6
Grain 0.7
Meat Alternative 0.3
Milk Alternative 0.5

Energy sources