High Protein Blueberry Oat Pancakes

A high-protein, fiber-rich breakfast made with only real-food ingredients.

Ready in 20 minutes

Nutrition

Serving: 1 serving | Calories: 436kcal | Carbohydrates: 55g | Protein: 30g | Fat: 13g | Fiber: 8g | Sugar: 24g (Natural not added)

Nutrients %DV: Calcium: 13.5%|Iron: 12.8%|Potassium: 9.1%|Vitamin D: 5.1%|Vitamin A: 6.0%|Vitamin C: 6.1% |Fiber: 26.8%

Ingredients

1/2 cup oats

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 tbsp chia seeds

1 tbsp organic coconut sugar or 1 tbsp maple syrup

1 tsp vanilla extract

1 large egg + 2 egg whites

1/2 cup non-fat plain Greek yogurt or ½ cup low fat cottage cheese

1/2 cup fresh or frozen blueberries

Avocado oil or coconut oil spray (for pan) 

Preparation

Add all ingredients except the blueberries to a blender: oats, baking soda, salt, cinnamon, chia seeds, coconut sugar or maple syrup, vanilla extract, egg + egg whites, and Greek yogurt (or cottage cheese). Blend until smooth and creamy.

If you want to save half for on top, you can do that too. Gently stir in the blueberries by hand. If using frozen, do not thaw—just add them straight in to avoid discoloring the batter.

Spray a nonstick skillet or griddle with avocado oil or coconut oil spray. Heat over medium heat.

Pour ¼ cup portions of batter onto the skillet. Cook for 2–3 minutes until bubbles form and edges begin to set. Flip and cook another 1–2 minutes until golden and cooked through.

Serve warm with your favorite toppings: extra blueberries*, nut butter, or a spoonful of Greek yogurt. (Additional toppings add calories to the original macros)

Tips

Add ½ of frozen blueberries to a bowl and place in the microwave for 30 seconds, or until thawed. Mash blueberries with a fork until mushy and create a syrup-like consistency. Poor on top of pancakes and use this as your “syrup” topping to save calories.

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