Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.
In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.
Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
Serve immediately with maple syrup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 293 (45%)|
|Amt Per Serving||% DV|
|Total Fat 32.5g||43 %|
|Saturated Fat 17.1g||86 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 327.8mg||101 %|
|Sodium 256.2mg||9 %|
|Potassium 363.2mg||10 %|
|Total Carbohydrate 71.9g||21 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 65.4g|
|Protein 20.6g||29 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 657
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