Description
Blueberry Oatmeal Pancakes are a healthy and delicious twist on the classic breakfast dish. Made with oat flour and fresh blueberries, these pancakes are naturally sweetened and perfect for a wholesome start to your day.
Ingredients
Units
Scale
- 1 1/4 cup oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 4 tablespoons granulated sugar or coconut sugar
- 1 cup Greek yogurt
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 2 tablespoons milk (if needed)
- 1/2 cup blueberries
- 2 tablespoons butter for greasing the skillet
Instructions
- In a large bowl, mix Greek yogurt, eggs, lemon juice, lemon zest, and vanilla until smooth.
- In another bowl, combine sugar, oat flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry mixture to the wet ingredients and stir until smooth with no lumps.
- If the batter is too thick, add milk one tablespoon at a time until the desired consistency is reached.
- Preheat an electric grill to 350°F or heat a non-stick skillet over medium-high heat.
- Melt butter in the skillet, moving it around to coat the cooking surface evenly.
- Pour ¼ cup portions of pancake batter into the skillet, adding 4-5 blueberries to each pancake. Cook until bubbles start forming and the sides become set, about 2-4 minutes.
- Flip the pancakes and cook for another 2-4 minutes or until golden brown.
- Serve with syrup and fresh fruit.
Notes
- Use coconut sugar for a lower glycemic option.
- If you prefer thinner pancakes, add more milk to the batter.
- These pancakes can be stored in the refrigerator for up to 3 days or frozen for later use.
Nutrition
- Serving Size: 1 pancake
- Calories: 132
- Sugar: 8g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg