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–+ servings
Oatmeal Blueberry Pancakes

Delicious Oatmeal Blueberry Pancakes for a Healthy Breakfast

These Oatmeal Blueberry Pancakes are a nutritious and delightful breakfast, quick to prepare and gluten-free.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Healthy
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Oats quick or regular oats
  • 1 cup Yogurt can substitute with coconut yogurt for a dairy-free option
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 large Egg
  • 1 teaspoon Vanilla or Cinnamon to enhance flavor
  • 1 cup Blueberries fresh blueberries recommended
  • 2 tablespoons Maple Syrup or Honey can be used as topping

Equipment

  • Blender
  • Non-stick skillet

Method
 

Step‑by‑Step Instructions for Oatmeal Blueberry Pancakes
  1. In a blender or mixing bowl, combine oats, yogurt, baking soda, baking powder, egg, and your choice of vanilla or cinnamon. Blend or whisk until smooth.
  2. Place a non-stick skillet over medium heat for 2-3 minutes. Add coconut oil and swirl to coat the surface.
  3. Pour small portions of batter onto the skillet, sprinkle blueberries on uncooked side. Cook for 2-3 minutes until edges set and bubbles form, then flip until golden brown.
  4. Transfer pancakes to a plate, repeat with remaining batter. Serve warm, topped with extra blueberries and maple syrup.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 3gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 3gVitamin A: 100IUCalcium: 50mgIron: 1mg

Notes

For best results, make sure yogurt is at room temperature and use fresh blueberries. Adjust skillet heat to prevent burning or undercooking.

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