It seems as though we have been on a little bit of a pancake kick lately. Hence the Lemon Ricotta Pancakes that we made not too long ago. Mmmm, those were delicious. I bought ricotta this week during grocery shopping and my husband noticed. He asked, “Are we having lemon ricotta pancakes again this weekend?!” He was so excited. Apparently it was a little bit of disappointment when I told him the ricotta was for chicken sausage stuffed shells. Maybe he isn’t excited about those this weekend–but I certainly am!
This summer we enjoyed walking to our local farmer’s market. We are believers in buying local, fresh produce when we can. It is nice that our town’s farmer’s market is every Saturday morning and just a mile or so down the road. During our most recent visit we found ourselves bringing back apple spice homemade donuts from a local apple grower, fresh spring mix, and a delicious cranberry almond granola. What isn’t pictured is the freshly pressed apple cider and brown sugar & cinnamon crepe. Those were gone before we left the market…
Now it is September and fall is on its way. I’m totally fine, okay, I am excited fall is just around the corner. I LOVE the cool, fall weather and everything that comes with it. Apple picking. Football (Packers!). Pumpkin bread and products. Baking. Football. Pumpkin bread. Whoops–did I do some repeating?
Before the summer is gone and the fresh blueberries become expensive, and of course not as sweet, I’d encourage you to make these AWESOME Blueberry Oatmeal Yogurt Pancakes! These pancakes are most definitely on the healthy side. I was honestly not sure how they would turn out. However, I was extremely impressed with the flavor! These pancakes contain whole wheat flour and oats and plain Greek yogurt which packs EACH pancake with 6 grams of protein.
We drizzled our pancakes with some pure maple syrup–which has been the syrup of choice as of late. We both grew up with Aunt Jemima or Eggo syrup. I never truly thought I would prefer pure maple syrup. The less processed the product–the better!
Hopefully you have all of these ingredients on hand because you are certainly going to want to make these pronto! No one said you had to make them for breakfast. You have two other options too, you know. There is just something special about breakfast for dinner.
- 2/3 cup all-purpose flour
- 1 cup whole wheat flour
- 2/3 cup old-fashioned oats
- 2 tablespoons sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain, 0% Greek yogurt
- 1 cup skim milk
- 4 tablespoons olive or canola oil
- 2 eggs, large
- 1 cup fresh blueberries
- Pure maple syrup, for serving
- Preheat your oven to 170 degrees F for the pancakes that are finished first.
- Preheat your griddle to 350 degrees F.
- In a large bowl, combine the flours, oats, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the yogurt, milk, oil, and eggs. Add the mixture to the dry ingredients and combine until evenly mixed. Fold in the blueberries.
- Using a 1/3 measuring cup, add batter to griddle. Cook pancakes until golden brown on each side. Keep completed pancakes in the warm oven.
- Serve warm with maple syrup. Enjoy!
- Nutrition Facts, per pancake: 142 calories, 5 grams fat, 1 gram saturated fat, 1 gram polyunsaturated fat, 3 grams monounsaturated fat, 0 grams trans fat, 31 milligrams cholesterol, 93 milligrams sodium, 129 milligrams potassium, 19 grams carbohydrates, 2 grams fiber, 2 grams sugar, 6 grams protein
- To find these pancakes on MyFitnessPal, search: Heaven Sent Peanut Butter, Blueberry Oatmeal Yogurt Pancakes.