Blueberry Pancakes Low Gi with Oats

Start your morning right with these wholesome and fluffy Blueberry Pancakes Low GI with Oats—a delicious, guilt-free twist on the breakfast classic! Packed with fiber-rich rolled oats, nutrient-dense whole wheat flour, and naturally sweetened with honey, these pancakes are designed to provide long-lasting energy and keep your blood sugar levels steady. Fresh bursts of juicy blueberries add vibrant flavor and a boost of antioxidants, while a touch of cinnamon enhances the warmth of each bite. Quick and easy to prepare, this low glycemic recipe is perfect for health-conscious eaters and anyone who loves a comforting yet nutritious meal. Serve them with a dollop of creamy Greek yogurt and a drizzle of pure maple syrup for an irresistible finishing touch.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Rolled oats
• 0.5 cup Whole wheat flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 1 large Egg
• 1 cup Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 1 tablespoon Honey
• 0.75 cup Fresh blueberries
• 1 tablespoon Coconut oil or non-stick spray
• 0.25 cup Greek yogurt (for serving, optional)
• 2 tablespoons Maple syrup (for serving, optional)

Directions

Step 1

In a blender or food processor, pulse the rolled oats until they become a fine flour-like consistency.

Step 2

In a medium bowl, whisk together the oat flour, whole wheat flour, baking powder, ground cinnamon, and salt.

Step 3

In a separate bowl, whisk the egg, almond milk, vanilla extract, and honey until well combined.

Step 4

Gradually pour the wet ingredients into the dry ingredients, whisking gently until just combined. Do not overmix.

Step 5

Gently fold in the fresh blueberries, being careful not to crush them.

Step 6

Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or non-stick spray.

Step 7

Using a 1/4-cup measuring cup, pour batter onto the hot skillet to form pancakes. Cook for 2-3 minutes, or until bubbles form on the surface and the edges are set.

Step 8

Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown and cooked through.

Step 9

Transfer the cooked pancakes to a plate and keep them warm by covering with a clean kitchen towel while you cook the remaining batter.

Step 10

Serve the pancakes warm with a dollop of Greek yogurt and a drizzle of maple syrup, if desired.

Nutrition Facts

Serving size	(684.9g)

Amount per serving	% Daily Value*
Calories	1033.3

Total Fat 31.7g	0%
Saturated Fat 15.0g	0%
Polyunsaturated Fat 2.6g
Cholesterol 221.5mg	0%
Sodium 1324.1mg	0%
Total Carbohydrate 156.0g	0%
Dietary Fiber 19.5g	0%
Total Sugars 47.1g
Protein 34.7g	0%

Vitamin D 141.6IU	0%
Calcium 594.8mg	0%
Iron 8.5mg	0%
Potassium 973.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.2%

Protein: 13.2%

Carbs: 59.5%