Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
These gluten free blueberry blender pancakes are low in added sugars, easy to make, and a gorgeous purple color!
If you’re like me and love to prep a few easy things for breakfasts or snacks, you will love these! They are perfect for meal prep (or making fresh on a Sunday morning!). The only added sugar is the little bit in your vanilla yogurt. The rest of the sweetness comes naturally from banana (although I did top mine with maple syrup and it was HEAVEN).
I love keeping things as low in sugar as possible, while still tasting amazing (obviously). I love hint of sweetness that the vanilla yogurt adds to these- plus it can add a good boost of protein to the batter!
You just toss everything in your blender, cook the pancakes for a few minutes per side, add your desired toppings, and breakfast is served! So simple and so good.
These pancakes are made with better-for-you ingredients, and won’t leave you with a big sugar crash. So perfect!
I am so excited for my fellow breakfast lovers to try these blueberry yogurt pancakes 🙂
I recommend serving them up with pure maple syrup and fresh fruit. An extra dollop of yogurt on top is also delicious!
It means so much to me if you could leave a rating and review if you give these pancakes a try! I can’t wait to hear what you think 🙂 Tag me on Instagram so I can see you recreations, too!
Easy and healthy blueberry blender pancakes! Gluten free and naturally sweetened with banana!
Ingredients
Scale
1/4 cup milk of choice (more, as needed)
1 egg
1 egg white
1 tsp vanilla extract
1/2 cup vanilla Greek style yogurt*
1 large ripe banana
1/2 cup blueberries (I use frozen wild blueberries)
3/4 cup oat flour
3/4 cup almond flour
2 tsp baking powder
1/2 tsp sea salt
Optional: 1/2 tsp cinnamon
Optional: extra blueberries for sprinkling on batter
Instructions
Add all ingredients to your blender (I recommend adding the liquid ingredients first for ease of blending). Blend into a smooth batter- add 1-2 more tbsp of milk as needed if batter is too thick to pour.
Heat a large skillet over medium heat with butter or coconut oil. Pour that batter about 1/4 cup or so portions of pancakes. Option to sprinkle more blueberries onto the pancakes. Cook for 3-4 minutes per side, until pancakes are cooked through.
Serve with maple syrup, fresh fruit, and any toppings of choice. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
*If you use plain yogurt, you may want to add a bit of coconut sugar or maple syrup to the batter.
Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!
so delicious, easy and filling! i used whole oats, plain full fat greek yogurt and added 1 1/2 tbsp maple syrup. they held great in the refrigerator. thank you!!!!!!
These were SO good!! A lot of healthy/grain free pancake recipes I’ve tried were not good. But these were amazing and you can’t even tell they’re healthy! Also, instead of using vanilla Greek yogurt, I used plain Greek yogurt and added some maple syrup. Definitely add these to your weekend breakfast recipes!
I made these and they were so good, my toddler loved them, and even had seconds ???? however it’s just me and him eating so we have tons left. do you know if these would freeze well??
Hi Cecilia! These can be kept in the refrigerator for up to 5 days; I haven’t tried freezing them but I think they would freeze fine! You may need to put parchment paper between each pancake to prevent getting stuck together!
Hi, I don’t have oat flour but have oats. Can I put 1/2 cup oats in blender instead??
You could probably just sub for 3/4 cup rolled oats in th blender! I haven’t tried it but I think it should work!
So delicious, nutritious, easy and filling! Another great recipe.
★★★★★
so delicious, easy and filling! i used whole oats, plain full fat greek yogurt and added 1 1/2 tbsp maple syrup. they held great in the refrigerator. thank you!!!!!!
★★★★★
AMAZING! Definitely recommend making these!
★★★★★
These were SO good!! A lot of healthy/grain free pancake recipes I’ve tried were not good. But these were amazing and you can’t even tell they’re healthy! Also, instead of using vanilla Greek yogurt, I used plain Greek yogurt and added some maple syrup. Definitely add these to your weekend breakfast recipes!
Gluten free** not grain free
These were wonderful! So flavorful and a crowd pleaser. 9 months old to 50 and all in between loved them! So simple too!
I made these and they were so good, my toddler loved them, and even had seconds ???? however it’s just me and him eating so we have tons left. do you know if these would freeze well??
★★★★★
Hi Cecilia! These can be kept in the refrigerator for up to 5 days; I haven’t tried freezing them but I think they would freeze fine! You may need to put parchment paper between each pancake to prevent getting stuck together!
I freeze them all the time. Pop them in the toaster and then microwave for a few seconds if needed.
Can I use non-dairy milk instead? (ie. oat milk or almond milk)
Yes that’s what I use! Milk of choice just means any type of milk you like!
How many servings or pancakes does this make?
Never mind! Just needed to read the top of recipe. Looks so good!
These were AMAZING! Thank you for sharing!
★★★★★
Do these stay a little mushy in the center?
They should have a moist center but not super mushy! They made need to cook a bit longer, or be spread a little thinner on the pan!