Healthy Blueberry Pancakes

What better breakfast is there than clean eating Healthy Blueberry Pancakes? You can use either fresh summer blueberries or frozen. Both work well in this easy blueberry pancakes recipe! Gluten-free oatmeal is subbed in instead of white flour which is the BEST news for wheat allergies.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 241kcal

Author Sharon Rhodes

Ingredients

3/4 cup gluten free rolled oats
1/2 tsp baking powder
3/4 cup greek yogurt plain
1/2 ripe banana
1 egg
1/2 tsp vanilla
1 tsp maple syrup
1/4 cup blueberries fresh or frozen

Instructions

Add all the ingredients except for the blueberries to your blender. I use a nutribullet! Blend until smooth and set aside to thicken.
Set a large non-stick skillet over medium low heat and spray with cooking spray (or melt some butter until foamy).
Use the 1/4 cup to pour batter onto the heated skillet - I do two at a time - and sprinkle blueberries on top. Once bubbles appear on the top flip the pancakes and cook until golden on the bottom.
Transfer cooked cakes to plate, wipe out the pan, spray it again, and repeat with the rest of the batter, two at a time.
Makes 6 pancakes.

Nutrition