Blender Oatmeal Pancakes

Cut oatmeal pancakes on a white plate with berries.

This blender oatmeal pancakes recipe is simply made with oats, cinnamon, honey, and Greek yogurt. The best fluffy healthy pancakes that are protein packed and gluten-free!

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings:

Ingredients

2 Tablespoons unsalted butter , melted and cooled
6 ounces vanilla Greek yogurt
½ cups nonfat milk
2 cups old-fashioned oats , divided
3 large eggs
3 Tablespoons honey
1 teaspoon vanilla extract
1 Tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
brown sugar , see note (optional)

Optional mix-in's: 1 mashed banana, 1/2 cup chocolate chips, chopped pecans, blueberries, or dried fruit

For serving: Maple syrup and melted butter

Instructions

In a blender, blend 2 Tablespoons melted butter, 6 ounces yogurt, 1/2 cup milk, 1 1/2 cups oats, 3 eggs, 3 Tablespoons honey, 1 teaspoon vanilla, 1 Tablespoon baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt until smooth and no oats remain, stopping to scrape down the sides of the blender.
Stir in the remaining 1/2 cup oats, brown sugar (if desired) and any mix-ins. Let sit 10 minutes while the griddle heats up.
Preheat a griddle to 300°F, or a skillet over medium-low heat.
Coat the griddle (or skillet) with butter and pour 1/4 cup batter onto the heated griddle. Cook the pancakes 3 to 4 minutes, or until bubbles appear. Flip the pancakes and cook the other side 1 to 2 minutes, or just until lightly browned and the centers are cooked.
Serve immediately or place pancakes on a baking sheet in the oven at 175°F to keep warm.

Notes

Variations: Have fun trying these pancakes with different mix-ins. Just add 1/2 cup of any combination of:

Brown sugar: To make these pancakes a little sweeter add in 1/4 cup brown sugar.
Chopped nuts: almonds, pecans, walnuts, hazelnuts
Dried fruit: cranberries, cherries, raisins, blueberries, dates
Fresh fruit: blueberries, strawberries, peaches, raspberries
Chips: chocolate, peanut butter, yogurt

Freeze: Let pancakes cool and then place in a single layer on a baking sheet in the freezer. Once frozen solid, transfer to a freezer container and store in freezer up to 2. When ready to eat, reheat in the microwave or toaster oven for 30 seconds or in a 350°F oven until warm.

Storage: Store leftover pancakes in an airtight container in the fridge up to 4 days.

Nutrition