Description:
These thick, golden pancakes are fluffy inside and bursting with juicy blueberries. Made with wholegrain oat flour, Greek yogurt, and a generous dose of protein, they’re ideal for those looking to achieve their health or weight-loss goals without sacrificing delicious taste.
Servings: 6 to 8 pancakes (2 to 3 servings)
⏱️Preparation time: 5 minutes
🔥Cooking time: 10 minutes
💪Estimated calorie intake (for 2 to 3 pancakes): ~250 to 300 kcal (depending on ingredients)
Ingredients:
1 cup oat flour (or mix 1 heaped cup of rolled oats with flour)
1 scoop of vanilla protein powder (optional, but adds 15-20g of protein)
1 teaspoon of baking powder
½ tsp baking soda
1 tablespoon of granulated sweetener (or honey/maple syrup if you’re not counting sugar)
1 large egg
¾ cup of skim milk (or unsweetened almond milk for a lower-calorie version)
1/2 cup plain Greek yogurt
½ teaspoon of vanilla extract
½ cup of blueberries (fresh or frozen; no need to thaw frozen blueberries)
Light butter or spray oil, for cooking
Instructions
1. Mix the dry ingredients.
In a large bowl, whisk together:
oatmeal
protein powder
Baking powder
Baking soda
Sweetener
2. Mix the liquid ingredients.
In a separate bowl, whisk:
Egg
Milk
Greek yogurt
Vanilla extract.
Whisk until smooth and lump-free.
3. Prepare the dough.
Pour the liquid mixture into the dry ingredients.
Mix until everything is homogeneous (the dough will be thick, do not overmix).
Gently fold in the blueberries.
4. Cook the pancakes.
Heat a non-stick pan or a griddle over medium heat.
Lightly spray with cooking oil or brush with a knob of butter.
Place approximately 1/4 cup of batter per pancake in the pan.
Cook for 2 to 3 minutes or until bubbles form and the edges firm up.
Turn over and cook for another 1 to 2 minutes until golden brown and cooked through.
5. Serve and enjoy.
Stack them and cover them with:
extra blueberries
Sugar-free syrup or honey
A spoonful of Greek yogurt or nut butter
Tips for success:
Is the dough too thick? Add a little milk to thin it out slightly.
Want more fiber? Add 1 tablespoon of ground chia or flax seeds.
Want sweeter crepes? Add cinnamon or a few drops of stevia to the batter.
Ideal for meal preparation: keep leftovers in the refrigerator for 2 to 3 days or freeze them for up to 1 month.
