Oatmeal Blueberry Yogurt Pancakes (gluten free, high protein!)

Oatmeal Blueberry Yogurt Pancakes (gluten free, high protein!)

Do you have an occasion morning convention? This year I'm celebrating with Tony and his family; we'll each be bringing an informal breakfast dish on Christmas morning. I haven't chosen what I'll make yet: french toast, hotcakes, smaller than normal cinnamon rolls or banana bread. I'm unquestionably inclining towards the custom made smaller than usual cinnamon rolls; what do you all think?

I utilized siggi's yogurt in my formula which is basically my go-to yogurt nowadays. Did you know it's really an Iclandic-style stressed yogurt? Which as I would see it is like thick Greek yogurts, aside from without the majority of the additional sugar. I adore it since it isn't as sweet as the other organic product yogurts out there AND it's mixed, which means all you get is rich, satiny nonfat yogurt. That is additionally likely the main reason these hotcakes will keep you full until the end of time.

I've been cherishing utilizing distinctive kinds of siggi's yogurt in this hotcake formula, for example, vanilla bean, acai-blended berry and blueberry. There's additionally some banana in these flapjacks, so what you end up getting is something that preferences fundamentally the same as banana bread. YUM.

Know what else I want to do? Sub chocolate chips for blueberries. That's right that enchantment is called oats chocolate chip banana bread hotcakes. Get with it.

Solid Pancakes made in the blender with oats, yogurt, banana and an egg! Simple to make, filling and high in protein!


Oatmeal Blueberry Yogurt Pancakes (gluten free, high protein!)


  • 1/2 cup gluten free rolled oats
  • 1/2 teaspoon baking powder
  • 1 container (5.3 oz) siggi's blueberry or vanilla bean yogurt
  • 1/2 medium ripe banana
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/3 cup fresh or frozen blueberries, plus more for serving


  1. 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. 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.
  2. 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 with more cooking spray and remaining batter. Makes 4 pancakes.

For more detail : bit.ly/2NtR82E


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