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!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

In a blender or food processor, pulse the rolled oats until they become a coarse flour-like consistency.

Step 2

In a large mixing bowl, whisk together the oat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and sugar.

Step 3

In a separate bowl, whisk together the milk, Greek yogurt, egg, and vanilla extract until smooth.

Step 4

Gradually pour the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing.

Step 5

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Step 6

Preheat a skillet or griddle over medium heat and lightly coat with butter or nonstick spray.

Step 7

Use a 1/4-cup measuring cup to pour the batter onto the skillet, forming small pancakes.

Step 8

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.

Step 9

Repeat with the remaining batter, ensuring the skillet is lightly greased between batches.

Step 10

Serve the pancakes warm with your favorite toppings, such as maple syrup, additional blueberries, or a dollop of yogurt.

Nutrition Facts

Serving size	887.7 grams (887.7g)

Amount per serving	% Daily Value*
Calories	1451

Total Fat 49.50g	63%
Saturated Fat 23.90g	119%
Polyunsaturated Fat 2.30g
Cholesterol 322mg	107%
Sodium 2984mg	130%
Total Carbohydrate 199.30g	72%
Dietary Fiber 19.50g	70%
Total Sugars 60.10g
Protein 57.00g	114%

Vitamin D 206IU	1031%
Calcium 663mg	51%
Iron 10mg	56%
Potassium 1445mg	31%

*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.

Source of Calories

Fat: 30.3%

Protein: 15.5%

Carbs: 54.2%