Oat Pancakes

Blueberry Oat Pancakes

These pancakes are a weekly occurrence in our household - lower in calories than regular pancakes but just as sweet and fluffy! I love using raspberries, but bananas, blueberries and stewed apples are also great options.

They're packed full of protein and fibre but make a deliciously filling breakfast (or dessert).

Nutrition Facts

Serving Size 6 pancakes

Servings 1


Amount Per Serving
Calories 454
% Daily Value *
Total Fat 11.4g18%
Total Carbohydrate 58.8g20%
Dietary Fiber 3.774g16%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields1 ServingCategoryBreakfast

 80 g oats
 1 egg
 60 g 0% fat Greek style yoghurt
 50 g frozen fruit of choice
 1 tsp vanilla extract
 1.50 tsp baking powder
 0.50 tsp granulated sweetener

1

In a blender add all the ingredients bar the fruit.

Blend until smooth, ensuring there are no lumps of oats.

2

Heat a non-stick pan over medium-low and add a ladle of the mixture to the pan, then top with some of the fruit (saving some for toppings!).

Once bubbles start appearing, flip the pancake and continue to it through, it should be golden brown and fluffy.

3

Cook the remaining pancakes and form into a stack

4

Top with your favourite toppings and enjoy!

Ingredients

 80 g oats
 1 egg
 60 g 0% fat Greek style yoghurt
 50 g frozen fruit of choice
 1 tsp vanilla extract
 1.50 tsp baking powder
 0.50 tsp granulated sweetener

Directions

1

In a blender add all the ingredients bar the fruit.

Blend until smooth, ensuring there are no lumps of oats.

2

Heat a non-stick pan over medium-low and add a ladle of the mixture to the pan, then top with some of the fruit (saving some for toppings!).

Once bubbles start appearing, flip the pancake and continue to it through, it should be golden brown and fluffy.

3

Cook the remaining pancakes and form into a stack

4

Top with your favourite toppings and enjoy!

Fruity Oat Pancakes

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