Healthy Eating/breakfast
Wild Blueberry & Oat Protein Pancakes
Protein pancakes with oats, yogurt, and blueberries for a breakfast that feels familiar and macro-aware.
Prep 10 minCook 12 minServings 2Updated April 29, 2026
320
Calories
28g
Protein
38g
Carbs
7g
Fat
Ingredients
- 1 cupRolled oats
- 3/4 cupGreek yogurt
- 2Eggs
- 1/2 cupBlueberries
- 1 tspBaking powder
- 1 tspVanilla extract
- 1/2 tspCinnamon
Instructions
- 1
Blend oats, yogurt, eggs, baking powder, vanilla, and cinnamon until smooth.
- 2
Fold in blueberries gently.
- 3
Cook small pancakes on a lightly oiled skillet over medium heat for 2 to 3 minutes per side.
- 4
Serve with extra yogurt or berries if desired.
Meal planning notes
- Cook a double batch and refrigerate portions for fast breakfasts.
- Use parchment between pancakes before freezing so they separate easily.
Substitutions
- Use cottage cheese instead of Greek yogurt for a different texture.
- Swap blueberries for chopped strawberries or banana slices.
Storage and reheating
Refrigerate cooked pancakes for up to 3 days or freeze for up to 1 month. Reheat in a toaster or skillet.
FAQ
Can I make these pancakes without protein powder?
Yes. This recipe gets protein from Greek yogurt and eggs, so protein powder is not required.
Are these pancakes good for meal prep?
Yes. They reheat well and can be frozen in single-serving stacks.
