Description
These Blueberry Oatmeal Pancakes are soft, fluffy, and packed with the fresh flavor of blueberries and a hint of lemon. Perfect for a nutritious and delicious breakfast or brunch!
Ingredients
Scale
- 1¼ cups oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ½ tsp cinnamon
- 1 tsp lemon zest
- 1 tsp lemon juice
- 4 tbsp granulated sugar or coconut sugar
- 1 cup Greek yogurt
- 1 tsp vanilla extract
- 2 eggs, lightly beaten
- 2 tbsp milk (if needed)
- ½ cup blueberries
- 2 tbsp butter, for greasing the skillet
Instructions
- In a large bowl, whisk together Greek yogurt, eggs, lemon juice, lemon zest, and vanilla until smooth.
- In a separate bowl, mix sugar, oat flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry mixture to the wet ingredients and stir until fully combined and smooth.
- If batter is too thick, add milk one tablespoon at a time.
- Preheat an electric griddle to 350°F or place a non-stick skillet over medium-high heat.
- Melt butter on the cooking surface to coat it evenly.
- Pour ¼ cup of batter for each pancake, add 4–5 blueberries to each, and cook for 2–4 minutes until bubbles form and edges set.
- Flip and cook an additional 2–4 minutes or until golden brown.
- Serve warm with syrup and fresh fruit.
Notes
- Use coconut sugar for a healthier alternative to regular granulated sugar.
- If you prefer thinner pancakes, add more milk until you reach the desired consistency.
- These pancakes can be stored in the fridge for a few days or frozen for later use.
Nutrition
- Serving Size: 1 serving (2 pancakes)
- Calories: 250
- Sugar: 14g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 105mg