Blueberry Greek Yogurt Pancakes with Oat Flour

Blueberry Greek Yogurt Pancakes are the fluffiest pancakes ever! They're made with whole grain oat flour and have a protein boost from Greek yogurt. These gluten-free pancakes are perfect for meal prep breakfast!

Author: Flavor the Moments

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8 servings

Calories: 182 kcal per serving

Ingredients

2 - eggs
2 tablespoons - oil
1 tbsp - maple syrup
1 cup - plain Greek yogurt
¾ cup - milk see note
1 tsp - vanilla extract
2 cups - oat flour
1 tbsp - baking powder
½ tsp - baking soda
¼ tsp - sea salt
1 cup - blueberries

Instructions

Place the eggs, oil, maple syrup, Greek yogurt, milk and vanilla in a large bowl and whisk until well combined.
Add the oat flour, baking powder, baking soda and salt over the wet ingredients and whisk until combined. Fold in the blueberries.
Preheat a nonstick griddle or skillet over medium heat. Add butter to the pan as desired for extra crispy, flavorful pancakes. Using an ice cream scoop or measuring cup, pour 1/4 cup of batter for each pancake into the hot pan and spread evenly with the back of the scoop or measuring cup. Cook for 2-3 minutes until golden brown, then flip and cook for 2-3 minutes longer on the second side. Turn the heat to medium low if the pan becomes too hot and adjust the cooking time as necessary.
Serve the pancakes warm with butter and maple syrup as desired. Enjoy!

Nutrition