Healthy Oatmeal Blueberry Yogurt Pancakes made in the blender. Easy to make, filling, high in protein and gluten-free!
Ingredients
1 cup
Rolled oats, dry
(gluten-free, if necessary)
1 tsp
Baking powder
(gluten free, if necessary)
1 cup
Greek yogurt, plain, fat-free
(or use vanilla coconut yogurt)
2 medium
Egg
1 medium
Banana (s)
1 tsp
Vanilla extract, pure
(alcohol-free)
1/2 cup
Blueberries
(or frozen)
2 tbsp
Maple syrup, pure
(topping; optional)
2 tbsp
Peanut butter, smooth
(topping; optional)
1/4 cup
Blueberries
(topping; optional)
Instructions
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.
Lightly coat a large nonstick skillet or griddle with cooking spray and heat over medium-low heat.
Drop batter by 1/4 cup onto skillet. Add a few blueberries on top.
Cook until bubbles appear on top. Flip cakes and cook until golden brown on the underside.
Wipe skillet clean and repeat with more cooking spray and remaining batter.
Top pancakes with peanut butter or a dollop of Greek yogurt, additional blueberries, and a drizzle of maple syrup.
