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Breakfast recipe · from the recipe book

Blender Chocolate Kefir Oat Pancakes

Tender, tangy chocolate oat pancakes blended smooth with kefir and Greek yogurt, finished with warm cinnamon maple syrup and a dollop of cool yogurt.

Blender Chocolate Kefir Oat Pancakes

Ingredients

  • 2¼ cups180 gOld-fashioned rolled oats
  • 1¼ cups (300 ml)300 gPlain kefir, low-fat
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfatdivided
  • 2 large100 gEggs
  • ¼ cup25 gUnsweetened cocoa powder
  • ¼ cup80 gMaple syrupdivided
  • 1¾ tsp8 gBaking powder
  • ½ tsp2 gBaking soda
  • 1¼ tsp5 gVanilla extract
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 2¼ tsp10 gCanola oil
  • 1⅔ cups200 gRaspberries

Steps

  1. Put the oats in a blender and blend to a fine flour.
  2. Add the unsweetened cocoa powder to the oat flour in the blender and pulse a few times to combine.
  3. Add the kefir, half of the Greek yogurt, the egg, a quarter of the maple syrup, the baking powder, the baking soda, the vanilla and the salt to the blender; blend until smooth.
  4. Let the batter rest for 10 minutes so the oats thicken it.
  5. Meanwhile, stir the cinnamon into the remaining three-quarters of the maple syrup in a small cup for the drizzle.
  6. Heat a large nonstick skillet over medium-low heat and brush it with a little of the canola oil.
  7. Pour about 1/4 cup of batter per pancake and cook until bubbles set on top and the edges look dry, about 2 to 3 minutes; flip and cook 1 to 2 minutes more, until the centers spring back and reach 160°F (71°C). Repeat with the remaining batter, brushing the skillet with more of the canola oil as needed until it is used up.
  8. Serve the pancakes topped with the remaining half of the Greek yogurt and the raspberries, then drizzle with the cinnamon maple syrup.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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