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Wild Blueberry Lemon Blender Pancakes

Wild Blueberry Lemon Blender Pancakes

Yield: 4 servings

Ingredients:

  • 1 cup Wyman’s Wild Blueberries
  • 2 cups rolled oats (gluten-free if necessary)
  • ¾ cup low-fat milk or almond milk
  • ½ cup plain, 2% Greek yogurt
  • 2 eggs
  • 2 Tbsp pure maple syrup
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla
  • ¼ tsp salt
  • Juice and zest of a small lemon

Directions:

  1. Add oats to a high-powered blender and blend until flour-like consistency.
  2. Add remaining ingredients (except for blueberries) and blend until well-combined. If batter is too thick, add an extra splash of milk. Let batter sit while you preheat skillet.
  3. Heat a skillet or griddle over medium high heat. Grease with a little butter, oil, or cooking spray.
  4. Drop ¼ cup batter for each pancake. Immediately top with blueberries. Cook for 2-3 minutes, flip, and cook on the other side for a couple more minutes until cooked through.
  5. Serve topped with thawed wild blueberries and maple syrup.