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Blueberry Banana Pancakes

Blueberry Banana Pancakes

Pancakes made with Greek yogurt and oatmeal, with no sugar added to the batter.
Course Breakfast
Cuisine American
Prep Time 3 minutes
Cook Time 5 minutes
0 minutes
Total Time 8 minutes
Servings 2
Calories 327kcal
Author Rena


  • 1/2 cup plain Greek yogurt
  • 1 ripe banana
  • 1 cup rolled oats
  • 2 large eggs
  • 3 tablespoons almond milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fresh blueberries
  • cooking spray

For serving: maple syrup, chopped bananas, blueberries


    • Preheat a griddle or large skillet over medium heat and coat it with cooking spray.
    • Add all the ingredients except for blueberries to a blender and blend on high until the oats are pureed and the batter is smooth, about 1-2 minutes.
    • Pour the batter into a bowl and fold in the blueberries
    • Place a heaping 1/4 cup of batter onto the skillet for each pancake; cook for approximately 3 minutes or until pancake is lightly browned. Flip each pancake and cook for an additional 2 minutes. Repeat the process with the remaining batter.
    • Serve immediately, topped with maple syrup, bananas, and blueberries.



    Calories: 327kcal | Carbohydrates: 49g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 166mg | Sodium: 115mg | Potassium: 719mg | Fiber: 6g | Sugar: 13g | Vitamin A: 275IU | Vitamin C: 8.7mg | Calcium: 214mg | Iron: 2.9mg