Gluten-Free Blueberry Pancakes
Looking for a nutritious and gluten-free breakfast option? These blueberry yogurt oatmeal pancakes are the perfect choice! Packed with fiber, protein, and antioxidants, these pancakes will keep you full and satisfied all morning long.
What makes these pancakes so special?
These pancakes are made with a combination of oatmeal, Athena 20g protein Blueberry Greek yogurt, and fresh blueberries. Oatmeal is a great source of fibre and will help keep you feeling full, while Our Blueberry Greek yogurt adds a creamy texture and boost of protein. Blueberries are not only delicious but also packed with antioxidants, making these pancakes a nutritious choice for breakfast.
Grab these ingredients :
- 1/2 cup gluten free rolled oats
- 1/2 teaspoon baking powder
- 3/4 container (150g) Athena's High protein blueberry yogurt ( You can switch it up with Our Strawberry Yogurt too)
- 1/2 medium ripe banana
- 1 egg
- 1/2 teaspoon vanilla
- 1/3 cup fresh or frozen blueberries, plus more for serving
Instructions :
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Place all ingredients except fresh blueberries into a blender; blend until smooth. You may need to add a teaspoon or two of almond milk if batter is way too thick.
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Set batter aside to thicken up for a few minutes. If batter is too thin, add a tablespoon or two more of oats and blend again
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Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add a few blueberries on top. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat. Makes 4 pancakes.
