Description
These Blueberry Blender Pancakes are a quick and healthy breakfast option made by blending oats, blueberries, and banana into a smooth batter. They are fluffy, lightly sweetened with fresh fruit, and perfect for a nutritious start to your day.
Ingredients
Scale
Dry Ingredients
- 2 cups old fashioned oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/2 cups blueberries (divided: 1 cup + 1/2 cup)
- 1 cup milk
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1 banana
- Zest of 1 lemon
Instructions
- Preheat and Prepare: Preheat your oven to 200 degrees F to keep pancakes warm as you cook. Heat a nonstick griddle or skillet to 350 degrees F and lightly coat it with nonstick spray to prevent sticking.
- Blend Batter: In a blender, combine old fashioned oats, 1 cup of blueberries, milk, plain Greek yogurt, eggs, banana, lemon zest, baking powder, baking soda, and salt. Blend until the batter is smooth and well mixed.
- Incorporate Remaining Blueberries: Gently fold in the remaining 1/2 cup blueberries to the batter to add bursts of fresh flavor in the pancakes.
- Cook Pancakes: Pour about 1/3 cup of batter per pancake onto the preheated griddle in batches. Cook each pancake until bubbles form on the surface and the underside is golden brown, approximately 2 minutes. Flip the pancakes and cook for another 1 to 2 minutes, until the other side is also browned. Transfer cooked pancakes to the oven to keep warm.
- Serve: Serve the pancakes immediately while warm for the best texture and flavor.
Notes
- You can substitute regular oats with gluten-free oats if needed.
- For dairy-free option, use almond milk and coconut yogurt instead of milk and Greek yogurt.
- These pancakes freeze well; reheat in a toaster or oven.
- Adjust the cooking temperature if pancakes are browning too quickly or slowly.
