Blueberry Pancakes
by Hannah Williams • featured in Nutritious Pancakes 4 Ways
Under 30 min
Inspired by ambitiouskitchen.com
Under 30 min
Ingredients
for 4 servings
-
⅔ cup greek yogurt (190 g) - ½ ripe banana
-
½ cup oats (50 g) - 1 egg
-
1 tablespoon vanilla extract -
1 teaspoon baking powder -
½ teaspoon cinnamon -
½ cup fresh blueberry (50 g)
Nutrition Info
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Calories
146
-
Fat
1g
-
Carbs
27g
-
Fiber
3g
-
Sugar
11g
-
Protein
7g
Estimated values based on one serving size.
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Preparation
- In a blender, blend everything besides the blueberries.
- Pour pancake batter on a griddle or skillet over medium-high heat, and place blueberries on the pancake.
- Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
- Enjoy!
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Tips
-
Kelsie Cannon
I used a whole banana instead of half, and oat flour instead of oats, and it came out much thicker. Definitely would recommend!
2018-09-05T17:06:40Z Helpful (12) -
Emma Banuelos
The consistency of these pancakes are still wet after cooking. And I cooked them for well over 5 minutes a side. I used frozen blueberries and I think that contributed to longer cooking times. They small great though. Made my house smell amazing!
2018-07-06T15:40:03Z Helpful (9) -
msagasr
These turned out more like a crepe than a pancake
2018-06-18T16:48:03Z Helpful (8) -
cassidy_loves_baking
They were pretty good, but I felt like they were still a bit uncooked in the middle. They were definitely filling! I ate them with sugar free maple syrup though and they were super delicious! I would definitely consider making these again!
2018-07-09T04:59:55Z Helpful (7)
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