Blueberry Pancakes Recipe
Morning bliss! These Blueberry Pancakes are a breakfast dream come true. Fluffy, golden pancakes studded with juicy blueberries—it's a burst of sweetness in every bite. Easy to make and always a crowd-pleaser, these pancakes are perfect for a weekend brunch. Let's get flipping!Calories: Approximately 360 | Protein: 20g | Carbs: 45g | Fat: 10g
Equipment
- Blender
- Frying pan
- Spatula
- Measuring spoons and cups
Ingredients
- For the Pancakes:
- 40 g oats
- 1 egg
- 1/2 teaspoon baking powder
- 2-3 large spoons of fat-free yogurt
- 50 ml milk
- Toppings:
- Frozen blueberries as desired
- 15 g melted Biscoff spread
- 2-3 spoons of salted caramel protein yogurt
Instructions
- First, I add all the pancake ingredients—oats, egg, baking powder, fat-free yogurt, and milk—into a blender. I blend everything until the mixture is smooth and has no lumps. This makes for fluffy pancakes!
- Next, I heat a frying pan over low to medium heat and lightly grease it with a little oil or cooking spray. Once the pan is hot, I pour some of the pancake mix onto the pan. I cook it until bubbles start to appear on the surface, which usually takes about 2-3 minutes. Then, I flip the pancake and cook it for another 30 seconds to 1 minute until it’s golden brown.
- I repeat this process until all the batter is cooked, layering the pancakes on a plate as I go.
- Finally, I top the pancakes with frozen blueberries, drizzle over the melted Biscoff spread, and add a few spoonfuls of salted caramel protein yogurt for a delicious finish!
Notes
When cooking the pancakes, make sure the frying pan isn’t too hot, or the pancakes might burn on the outside while staying raw on the inside. Keep an eye on them while cooking, and adjust the heat as needed.