These Blueberry Oat Pancakes are the perfect way to start your morning off on a healthy note! We’ve used rolled oats, whole wheat flour, and coconut flour to make a high fiber pancake that’s sure to keep you full all morning long. Greek yogurt and egg add protein while coconut oil provides a healthy fat. We’ve sweetened them only with honey and added fresh blueberries for flavor.
These hearty pancakes are great by themselves, topped with more fresh fruit, or drizzled with maple syrup. They also can be made ahead for a quick reheat during the week on a busy morning!
Watch this video to see how to make Blueberry Oat Pancakes.
Yields: 4 servings | Serving Size: 2 pancakes | Calories: 304 | Total Fat: 14g | Saturated Fat: 10g | Trans Fat: 0g | Cholesterol: 50mg | Sodium: 458mg | Carbohydrates: 36g | Fiber: 6g | Sugar: 13g | Protein: 12g | SmartPoints: 12
- 1/2 cup white whole wheat flour
- 1/4 cup coconut flour
- 1/2 cup rolled oats
- 1 tablespoon honey
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 cup plain Greek yogurt (non-fat)
- 1/2 cup skim milk
- 2 tablespoons coconut oil, melted
- 1 egg, lightly beaten
- 1 cup fresh blueberries, rinsed and patted dry
- In a small bowl, combine all ingredients except blueberries and mix. Batter can still be a little lumpy. Gently fold in blueberries until combined.
- Lightly spray skillet with nonstick spray and heat on medium high. Once pan is hot, pour approximately 1/4 cup batter onto skillet forming a pancake. When the edges of the pancake begin to look dry and bubbles in the center begin to pop, quickly but gently flip the pancake. Cook until the second side is golden brown. Repeat with remaining batter.
- Serve with you favorite toppings, such as fresh fruit, maple syrup, or honey.