fussy eater turned foodie

Greek Yoghurt Blueberry Pancakes

My grandfather buys me and my mother berries every Wednesday (bless him). This week there were a few packets of blueberries reduced so he decided to get us loads… I knew I had to think of a way to get rid of them in a tasty manner to ensure they did not just turn to an unappealing mush in the fridge (and we all know I hate food waste). My mother suggested blueberry muffins (the full fat, full sugar kind), however, I wanted to try and think of a healthier option so I went for pancakes. I admit, these are not quite as nutrient dense as my other¬†pancake recipe.¬†Simply because I used a lot more flour and oats but the yoghurt provides extra protein and the wholemeal flour makes them far more healthier. Also, I used coconut oil to fry them with instead of butter like typical mixtures tend to advocate and they still came out with the light, super fluffy texture of typical american pancakes without the nasties that are usually added (e.g. refined sugar).



1 Cup Wholemeal Flour

2/3 Cup Rolled Wholegrain oats

1 Tbsp Baking powder

Pinch of Salt

1 heaped tsp Stevia (optional)

Zest of one Lemon

1 Cup Greek Yoghurt

3/4 Cup Milk

1 Egg

1/2 tsp cinnamon (optional)

Drizzle of Vanilla essence

Lemon Juice

1 Cup Blueberries

Coconut Oil (to fry)

Makes 10 pancakes (serves 5)



In a dish mix the flour, oats, baking powder, stevia, salt and lemon zest.

Whisk the egg, yoghurt and milk up and add the cinnamon, vanilla and lemon juice,

Fold the dry mixture into the wet and mix gently until incorporated,

Add the blueberries,

Pancake Batter
Pancake Batter

Heat a small frying pan on a medium heat and add 2 big spoonfuls of the mixture to the middle to create a big pancake and do not flatten, wait around 5 minutes until the mixture has fully cooked on the bottom and flip, leave it to cook an additional 5 minutes on the other side until its cooked through and ever so slightly crispy on the sides.


Serve with greek yoghurt, berries and honey or just a drizzle of maple syrup

{Top Tip – Make a batch and it will last for a few days in the fridge – just reheat and top with your favourite toppings} <3 xx

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