Blueberry Yogurt Pancakes
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 14
Whole wheat blueberry yogurt pancakes for a fiber and protein packed breakfast
  • 1 cup oats
  • ½ cup whole wheat flour
  • 1 tsp baking powder
  • ⅔ cup vanilla yogurt
  • ⅔ cup plain yogurt
  • 1 ripe banana
  • 2 eggs
  • 1 tsp vanilla extract
  • Blueberries, chocolate chips, chopped strawberries, mango, or any other pancake topping your heart desires
  1. Place the oats, vanilla yogurt, plain yogurt, banana, eggs, and vanilla extract in a mixer or nutribullet and blend until smooth.
  2. Pour mixture into a large bowl and stir in the whole wheat flour and baking powder until just combined.
  3. Heat a skillet (frying pan) over a medium-low heat with a drizzle of oil or a small amount of butter.
  4. Pour the pancake batter in ¼ cups into the heated skillet.
  5. Immediately sprinkle blueberries, chocolate chips, or your choice of topping onto the pancakes.
  6. Cook gently until bubbles start to appear on the surface.
  7. Flip the pancakes and cook the other side for about 90 seconds, or until golden brown (you can gently lift the edge with a spatula to check the color).
  8. Remove from the pan and enjoy, with or without maple syrup.
Recipe by The Wholesome Fork at