Last updated on April 17th, 2018.
Today Aldo and I went on a 6 mile hike around the Watchung Reservation, so we needed a hearty filling breakfast that would hold us over for several hours. These blueberry oatmeal pancakes did the job. The fiber in the oatmeal and the whole wheat flour, and the protein in the Greek yogurt kept us full longer than regular pancakes would have. Oh, and the fact that we couldn’t stop eating them and ate like 5 pancakes each kept us full longer 🙂
The recipe below is adapted from this recipe by Damn Delicious. If you don’t have white whole wheat flour, you can use regular whole wheat flour, or all purpose flour.
Blueberry Oatmeal Yogurt Pancakes
Makes 12-15 3-inch pancakes. Total time: 35 minutes.
- 1 2/3 cups white whole wheat flour
- 2/3 cups quick cooking oats
- 3 tablespoons sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup milk
- 1 cup Greek yogurt
- 2 eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup blueberries, fresh or frozen
- Maple syrup or agave syrup for serving
Combine all the dry ingredients (flour, oatmeal, sugar, baking powder, baking soda, salt, and cinnamon) in a large bowl and mix together.
Combine all the wet ingredients (milk, yogurt, eggs, vegetable oil, vanilla extract) in a medium size bowl, whisking them all together to make sure the eggs are fully mixed in with the rest of the mixture.
Add the wet ingredients to the dry ingredients, and gently stir together until everything is mostly mixed together. Add the blueberries and gently fold in to fully combine all the ingredients.
Preheat the oven on 200, you will keep the cooked pancakes in the oven while you work on the rest.
Spray a griddle with non stick spray and put it over medium heat. Use a 1/4 cup measure to carefully add the pancake batter to the pan. Cook on medium for 2-3 minutes until the bottom is nicely browned. Flip each pancake and gently press down with a spatula to flatten them. Cook on the other side for 2-3 minutes until fully done and transfer to the oven to keep warm while working on the other pancakes.
Serve with maple or agave syrup (we use agave).