Alimentacion saludable/breakfast
Pancakes de avena y arandanos con proteina
Protein pancakes with oats, yogurt, and blueberries for a breakfast that feels familiar and macro-aware.
Prep. 10 minCoccion 12 minRaciones 2Actualizado 29 de abril de 2026
320
Calorias
28g
Proteina
38g
Carbohidratos
7g
Grasa
Ingredientes
- 1 cupRolled oats
- 3/4 cupGreek yogurt
- 2Eggs
- 1/2 cupBlueberries
- 1 tspBaking powder
- 1 tspVanilla extract
- 1/2 tspCinnamon
Instrucciones
- 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.
Notas para planificar
- Cook a double batch and refrigerate portions for fast breakfasts.
- Use parchment between pancakes before freezing so they separate easily.
Sustituciones
- Use cottage cheese instead of Greek yogurt for a different texture.
- Swap blueberries for chopped strawberries or banana slices.
Conservacion y recalentado
Refrigerate cooked pancakes for up to 3 days or freeze for up to 1 month. Reheat in a toaster or skillet.
Preguntas frecuentes
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.
