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Breakfast recipe · from the recipe book

Blender Oat Pancakes with Mango and Raspberries

Tender, nutty whole-oat pancakes blended smooth with yogurt and a touch of vanilla, topped with juicy mango, tart raspberries and a spoonful of yogurt.

Blender Oat Pancakes with Mango and Raspberries

Ingredients

  • 2½ cups200 gOld-fashioned rolled oats
  • 1 cup (240 ml)240 gMilk, 2%
  • 9½ oz270 gPlain Greek yogurt, nonfat
  • 2 large100 gEggs
  • 2 tbsp40 gMaple syrup
  • 1¼ tsp5 gVanilla extract
  • 1¾ tsp8 gBaking powder
  • ¼ tsp1.5 gSalt
  • 2¾ tsp12 gCanola oil
  • 1½ cups diced250 gMangodiced
  • 1¼ cups150 gRaspberries

Steps

  1. Put the oats, milk, eggs, the maple syrup, the vanilla and 170 g (about two-thirds) of the Greek yogurt in a blender; blend until smooth.
  2. Add the baking powder and salt to the blender and pulse just to mix. Let the batter rest 10 minutes to thicken.
  3. Meanwhile, dice the mango and toss it with the raspberries in a bowl for the topping.
  4. Heat a large nonstick skillet over medium-low heat and brush it with about a quarter of the canola oil.
  5. Pour scant 1/4-cup portions of batter into the skillet and cook 2 to 3 minutes, until bubbles form and the edges look set; flip and cook 1 to 2 minutes more, until golden and cooked through in the center, about 160°F (71°C).
  6. Repeat with the remaining batter, brushing the skillet with another quarter of the canola oil before each batch until it is used up.
  7. Divide the pancakes among 4 plates, top with the mango and raspberries, and finish each with a spoonful of the remaining Greek yogurt.

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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