These Blueberry Oat Greek Yogurt Pancakes are tasty, light and fluffy, and bursting with juicy blueberries. They are high in protein, and the blueberry sauce is absolutely delicious!
Cook the blueberry sauce while preparing the pancakes:
Combine all the blueberry sauce ingredients in a small saucepan, stir, and cook over medium heat for about 15-20 minutes. Remove from heat and allow to cool.
Make the pancakes:
Combine all the dry ingredients (flour through salt) in a large bowl. Mix well.
Combine all the wet ingredients (eggs through coconut oil) in a medium bowl and whisk together until no yogurt lumps remain and it is the consistency of melted ice cream.
Add the wet ingredients to the dry ingredients and whisk together until mostly combined.
Add the blueberries and whisk until combined.
Preheat a large nonstick pan. Grease the pan with butter, coconut oil, or vegetable oil. scoop about ¼ cup of the pancake batter onto the preheated pan and cook over medium-low heat for 3-4 minutes per side, or until golden brown. (See note 4)
Notes
Note 1 (flour): This recipe comes out great using white whole wheat flour or all purpose flour. If you don't have white whole wheat flour but want to make these pancakes healthier you can do a 1:1 mixture of whole wheat and all purpose flour.
Note 2 (milk): I typically use 1% or 2% milk. You can use whole milk or a plant-based milk alternative if you prefer!
Note 3 (sugar for the blueberry sauce): You might not need any sugar if you have really sweet blueberries. If you have frozen or wild blueberries you might need to add more sugar. Allow the syrup to cool a bit, taste it, and see if you need to add more sugar.
Note 4 (cooking the pancakes): These pancakes are best cooked over medium-low heat for a minute or two longer than typical pancakes. The batter is thick and needs an extra couple of minutes to cook through.