Oatmeal Blueberry Pancakes

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  • Ingredients
    2 large EGGS
    1/2 cup old-fashioned oatmeal
    1/2 tsp. ground cinnamon
    1 tsp. chia seeds
    1/2 tsp. vanilla extract
    2 tsp. coconut oil
    1 cup fresh blueberries

    Yields: 2 servings

  • Nutritional Information

    Per serving: 1/2 of recipe

    Calories: 257

    Total fat: 12 g
    Saturated fat: 6 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 2 g

    Cholesterol: 186 mg
    Sodium: 72 mg
    Carbohydrates: 27 g
    Fiber: 5 g
    Sugar: 8 g
    Protein: 11 g
    Vitamin A: 82 mcg
    Vitamin D: 1 mcg
    Folate: 29 mcg
    Choline: 151 mg
    Calcium: 60 mg
    Iron: 2 mg
    Potassium: 137 mg

    This recipe is an excellent source of choline and protein.


  1. COMBINE oatmeal, cinnamon, chia seeds, vanilla and eggs in a bowl.

  2. HEAT  2 tsp. coconut oil in skillet on medium heat. POUR 1/4 cup batter for each pancake into skillet.

  3. COOK for 1-2 minutes or until golden brown on bottom. SPRINKLE 1/4 cup of blueberries onto each pancake.

  4. FLIP pancakes and COOK 1-2 minutes or until golden brown on bottom.

  5. SERVE with remaining blueberries.

Insider Info

  • Make extra pancakes for later by doubling or tripling the recipe and freezing. Once pancakes have cooled lay them on a parchment-lined baking sheet. Place sheet in freezer for 1 hour. Once frozen, remove them from the baking sheet and place inside a freezer safe bag or container. Pancakes will last up to 2 months in the freezer.