Blueberry Blender Pancakes

  • 10 Mins

    Prep Time

  • 10 Mins

    Cook Time

  • 8


  • 137


  • 4g


  • 21g


  • 6g




  • 2 Cups Old Fashioned Oats
  • 1½ Cups Frozen Blueberries, divided
  • 1 Cup Unsweetened Vanilla Almond Milk
  • ½ Cup Plain Greek Yogurt
  • 2 Large Eggs
  • 1 Banana
  • Zest of 1 Lemon
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • ½ Tsp Salt
  • NNuts:

    Replace almond milk with cow’s milk or a non-dairy milk alternative

  • DDairy:

    Replace Greek yogurt with a non-dairy yogurt

  • EEggs:

    Mix 1 Tbsp chia seeds or ground flax seeds with 3 Tbsp hot water; set aside to thicken to egg white consistency. 3 ½ Tbsp of the mixture = 1 egg


  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Preheat Oven Preheat oven to 200°F and lightly coat a non-stick skillet with cooking spray.

  • 3.

    Blend Ingredients Combine in a blender the oats, 1 cup blueberries, almond milk, yogurt, eggs, banana, lemon zest, baking powder, baking soda, and salt. Blend until smooth.

  • 4.

    Add Remaining Blueberries Fold in remaining ½ cup of blueberries.

  • 5.

    Cook Pancakes Heat skillet over medium heat. Working in batches, scoop batter into skillet using a ¼ cup measuring cup. Cook pancakes until bubbles form on top and bottom is golden brown. Flip and cook until cooked through, about 1-2 minutes longer; keep warm in oven.

  • 6.

    Serve & Enjoy! Serve immediately.

  • 7.

    Wash Hands Wash hands with soap and water.

Recipe adapted from

Nourishment Notes


Oats provide a gluten-free source of soluble fiber, an important nutrient for gut health. Oats are also a complex carbohydrate that provides your body with the energy it needs to function it’s best.


Blueberries are high in fiber, vitamin C, and vitamin K and have an incredibly high number of antioxidants.

PD Cooking Tips

  • Lemon Zest

    Add 1 tsp of purchased lemon juice instead of lemon zest to alleviate hand strain during food preparation

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