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Oatmeal Blueberry Yogurt Pancakes


  • ½ cup gluten free rolled oats
  • ½ tsp. baking powder
  • 1 container (150g) blueberry or vanilla bean yogurt
  • ½ medium ripe banana
  • 1 egg
  • ½ tsp. 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
  2. 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.
  3. Lightly coat a large non-stick skillet or griddle with
    butter or cooking spray and heat over medium low
    heat. Drop batter by ¼ cup onto skillet. Add a few
    blueberries on top.
  4. 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.