Oatmeal Blueberry Yogurt Pancakes

  • Cook Time: 10 Minutes
  • Servings: 2
  • Calories per serving 329, Protein 6g, Fat 14g, Carbs 43g, Fiber 3g


  • 1 Medium Egg (1.6 oz)
  • 1/2 Tsp Vanilla (0.1 oz)
  • 1/2 Cup Gluten Free Rolled Oats (1.5 oz)
  • 1/2 Banana (2.1 oz)
  • 1/3 Cup fresh or frozen Blueberries (1.7 oz)
  • 1/2 Tsp Baking Powder (0.1 oz)
  • 1 Vanilla Bean Yogurt 5.3 oz (5.4 oz)
Oatmeal Blueberry Yogurt Pancakes


  • 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 too thick.
  • 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.
  • 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.