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Oatmeal Blueberry Yogurt Pancakes (gluten free, high protein!)
Healthy Pancakes made in the blender with oatmeal, yogurt, banana and an egg! Easy to make, filling and high in protein!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 208 kcal
Ingredients
- 1/2 cup gluten free rolled oats
- 1/2 teaspoon baking powder
- 1 container (5.3 oz) siggi's blueberry or vanilla bean yogurt
- 1/2 medium ripe banana
- 1 egg
- 1/2 teaspoon vanilla
- 1/3 cup fresh or frozen blueberries, plus more for serving
Instructions
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Place all ingredients except fresh blueberries into a blender; blend until smooth. You may need to add a teaspoon or two of almond milk if batter is way too thick. .
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Set batter aside to thicken up for a few minutes. If batter is too thin, add a tablespoon or two more of oats and blend again
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Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add a few blueberries on top. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 4 pancakes.
Nutrition Facts
Oatmeal Blueberry Yogurt Pancakes (gluten free, high protein!)
Amount Per Serving (1 pancakes)
Calories 208
Calories from Fat 34
% Daily Value*
Fat 3.8g6%
Fiber 3.3g14%
Sugar 12.8g14%
Protein 13.6g27%
* Percent Daily Values are based on a 2000 calorie diet.