Blueberry Banana Greek Yogurt Pancakes



Pancakes are a staple in my diet. While they are of course a great breakfast food, they seem to find their way into my dinner plans on an all too frequent basis. I introduce to you my newest variation of the art of the pancake: Blueberry Banana Greek Yogurt Pancakes. These protein packed fluffy cakes from heaven are the perfect pre or post workout meal- or even dare I say a fantastic dessert alternative? 😉 You decide.

  • 1/4 cup (60 g) plain Greek yogurt
  • 1/2 medium, ripe banana (50 g or 1/4 cup [60 ml] mashed)
  • 1/2 cup (40 g) rolled oats*
  • 2 large egg whites OR 1 large egg
  • 1-2 Tbsp (15-30 ml) unsweetened almond milk**
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/4 cup (35 g) blueberries, fresh or frozen
  1. Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it’s very hot before you start cooking your pancakes.
  2. Add all the ingredients except for blueberries to a blender in the order listed and blend on high until the oats are fully broken down and the batter is smooth and frothy, about 1-2 minutes. Fold in the blueberries by hand and allow batter to sit for a few minutes so that it thickens up.
  3. Pour batter straight from blender onto skillet until desired size of pancakes is reached and cook until the edges have set and bubbles begin to form on the tops of the pancakes, about 3 minutes. Using a spatula, flip and cook for another 2 minutes. Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch. Top with desired toppings and enjoy!
Thanks to our sponsor, Milk and Eggs for sending me some groceries this month! I used all of their farm fresh products to make these majestic pancakes! If you are in LA or OC and would like to save some time, give their grocery delivery service a try.

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