Blueberry Greek Yogurt Pancakes
Blueberry Greek Yogurt Pancakes are the fluffiest pancakes ever! They're made with whole grain oat flour and have a protein boost from Greek yogurt. These gluten-free pancakes are perfect for meal prep breakfast!
Servings: 8 servings
Calories: 219kcal
Ingredients
- 2 large eggs
- 2 tablespoons oil
- 1 tablespoon maple syrup
- 1 cup plain Greek yogurt
- 3/4 cup milk see note 2
- 1 teaspoon vanilla extract
- 2 cups oat flour use certified gluten-free if gluten intolerant
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup blueberries see note 3
Instructions
- Place the eggs, oil, maple syrup, Greek yogurt, milk and vanilla in a large bowl and whisk until well combined.2 large eggs, 2 tablespoons oil, 1 tablespoon maple syrup, 1 cup plain Greek yogurt, 3/4 cup milk, 1 teaspoon vanilla extract
- Add the oat flour, baking powder, baking soda and salt over the wet ingredients and whisk until combined. Fold in the blueberries.2 cups oat flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt, 1 cup blueberries
- Preheat a nonstick griddle or skillet over medium heat. Add butter to the pan as desired for extra crispy, flavorful pancakes. Using an ice cream scoop or measuring cup, pour 1/4 cup of batter for each pancake into the hot pan and spread evenly with the back of the scoop or measuring cup. Cook for 2-3 minutes until golden brown, then flip and cook for 2-3 minutes longer on the second side. Turn the heat to medium low if the pan becomes too hot and adjust the cooking time as necessary.
- Serve the pancakes warm with butter and maple syrup as desired. Enjoy!
Notes
- Pro tip:
- Add up to 1/4 cup additional milk to thin the batter so the pancakes are easier to flip.
- Frozen blueberries work very well in these blueberry Greek yogurt pancakes. Simply thaw the blueberries and blot them dry. To prevent them from turning the pancake batter purple when mixing them into the batter, either toss the blueberries with a tablespoon of oat flour beforehand, or simply top the pancakes with the blueberries while they’re cooking on the first side.
- Pancakes are freezer friendly! Simply toast on low setting then microwave with maple syrup if necessary.
Nutrition
Serving: 2pancakes | Calories: 219kcal | Carbohydrates: 27g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 50mg | Sodium: 342mg | Potassium: 219mg | Fiber: 2g | Sugar: 6g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 171mg | Iron: 2mg