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Breakfast recipe · from the recipe book

Lemon Greek Yogurt Oat Pancakes with Blueberries

Tender, tangy pancakes with a nutty oat crumb, bursts of blueberry and bright lemon, finished with a warm drizzle of almond butter and maple.

Lemon Greek Yogurt Oat Pancakes with Blueberries

Ingredients

  • 2 cups160 gOld-fashioned rolled oatsblended to a coarse flour
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • ½ cup (120 ml)120 gMilk, 2%
  • 2 large100 gEggs
  • ⅓ cup40 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ½ tsp2 gBaking soda
  • ⅛ tsp1 gSalt
  • 1 tbsp12 gGranulated sugar
  • 2 tsp4 gLemon zest
  • 1 tsp4 gVanilla extract
  • 1⅓ cups200 gBlueberries
  • 2¼ tsp10 gCanola oil
  • ¼ cup64 gAlmond butter, no salt added
  • 1½ tbsp30 gMaple syrup

Steps

  1. Blend the oats in a blender until they become a coarse flour.
  2. In a large bowl, whisk the oat flour, flour, baking powder, baking soda, salt, sugar and lemon zest.
  3. In a second bowl, whisk the Greek yogurt, milk, eggs and vanilla until smooth.
  4. Stir the yogurt mixture into the dry mixture just until combined, then let the batter rest 10 minutes so the oats soften; it will be thick.
  5. Gently fold the blueberries into the batter.
  6. Heat a large nonstick skillet over medium-low heat and brush it with about a quarter of the canola oil.
  7. Scoop about 1/4 cup batter per pancake into the skillet, spread slightly, and cook 3 minutes until the edges look set and bubbles form; flip and cook 2 to 3 minutes more until golden and cooked through in the center (160°F / 71°C).
  8. Repeat with the remaining batter, brushing the skillet with another quarter of the canola oil before each of the next three batches.
  9. Stir the almond butter with the maple syrup and warm briefly in the skillet or microwave until pourable.
  10. Divide the pancakes among 4 plates and drizzle with the almond butter maple sauce.

Contains: Milk, Egg, Tree nuts, Gluten.

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

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