High-Protein Blueberry Oat Pancakes 🥞🫐
(Low-Calorie, High-Protein, Easy to Make)
These thick, golden pancakes are soft inside with juicy blueberries in every bite. They’re made with wholesome **oat flour, Greek yogurt, and a boost of protein**—ideal for anyone looking to stay on track with health or weight-loss goals without sacrificing flavor.
Ingredients
- 1 cup oat flour (or blend 1 heaping cup of rolled oats into flour)
- 1 scoop vanilla protein powder (optional but adds 15–20g protein)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp granulated sweetener (or honey/maple syrup if not counting sugar)
- 1 large egg
- ¾ cup low-fat milk (or unsweetened almond milk for lower calories)
- ½ cup plain Greek yogurt
- ½ tsp vanilla extract
- ½ cup blueberries (fresh or frozen; no need to thaw frozen)
- Light butter or oil spray, for cooking
Instructions
- 1. Mix Dry Ingredients
In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and sweetener. - 2. Combine Wet Ingredients
In a separate bowl, whisk the egg, milk, Greek yogurt, and vanilla extract until smooth and lump-free. - 3. Make the Batter
Pour the wet mixture into the dry ingredients. **Stir until just combined** (batter will be thick—don’t overmix). Gently fold in the blueberries. - 4. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly spray with oil. Spoon about ¼ cup batter per pancake. Cook for **2–3 minutes** or until bubbles form and edges firm up. Flip and cook for another 1–2 minutes until golden brown and cooked through. - 5. Serve & Enjoy
Stack them up and top with extra blueberries, sugar-free syrup or honey, and a dollop of Greek yogurt or nut butter.
Tips for Success
- Batter too thick? Add a splash of milk to thin slightly.
- Want extra fiber? Mix in 1 tbsp chia seeds or ground flax.
- Want a sweeter pancake? Add cinnamon or a few drops of stevia to the batter.
- Meal prep friendly: Store leftovers in the fridge for 2–3 days or freeze for up to 1 month.