These Low Calorie Blueberry Pancakes are just 39 calories and they are also low carb and low sugar!
Best of all, these healthy blueberry pancakes can easily be made gluten free, and make great meal prep breakfasts.
Special Tip: If you love blueberry and lemon together, add some lemon zest to the batter. I supplied more information in the recipe card below.
Low Calorie Blueberry Pancakes
What You’ll Find in this Article:
Ingredients in Healthy Blueberry Pancakes
If you don’t have oat flour, you can make your own! Simply add old fashioned oatmeal to a food processor and pulse until pulverized into a flour like substance.
You can use your favorite sugar in this recipe too. I use a zero calorie all natural sugar (more information in the recipe card below). But coconut, monk fruit, and regular sugar will work too.
Shopping List for Healthy Blueberry Pancakes:
- Eggs
- All-Natural Zero Calorie Sugar (see recipe card!) or regular sugar
- Vanilla extract
- 0% Greek yogurt
- Oat flour or gluten-free oat flour
- Salt
- Blueberries (fresh or frozen)
- Olive oil spray
How to Make Healthy Blueberry Pancakes
You can meal prep these pancakes! Simply cook and cook them completely. Then stack with parchment between the pancakes (otherwise they get stuck together) and place in a freezer bag or container.
Will hold for 4 days in the fridge and 1 month in the freezer. To reheat pop ins the toaster, or add to a cookie sheet and place in a 200 degree (warm setting) oven for 10-15 minutes.
How to Make Healthy Blueberry Pancakes:
- Preheat a skillet over medium heat, and spray with olive oil.
- Add the eggs, sugar and vanilla to a standing mixer or bowl.
- Whisk until creamy.
- In a separate bowl combine the greek yogurt and water. Mix together to thin it out.
- Add the greek yogurt, oat flour, and salt to the egg mixture, and mix until just combined.
- Gently fold in the blueberries.
- Pour (or scoop if it’s thick) the batter onto the hot skillet, working in batches as needed (makes 8 total pancakes).
- Once the pancakes start to bubble, flip and cook until golden brown.
- Serve hot with your favorite toppings.
Low Calorie Blueberry Pancakes Recipe
These healthy blueberry pancakes are easy and fun to make! You can use fresh or frozen blueberries, so you can make them anytime of the year!
More Low Calorie Breakfast Recipes:
Low Calorie Blueberry Pancakes
Ingredients
- 2 eggs
- 2 tablespoons All-Natural Zero Calorie Sugar or regular sugar
- 1 teaspoon vanilla extract
- ¼ cup 0% Greek yogurt
- 2 tablespoons water or more as needed to thin out batter
- ⅓ cup oat flour or gluten-free oat flour
- ⅛ teaspoon salt
- ⅓ cup blueberries fresh or frozen
- Olive oil spray
Instructions
- Preheat a skillet over medium heat, and spray with olive oil.
- Add the eggs, sugar and vanilla to a standing mixer or bowl.
- Whisk until creamy.
- In a separate bowl combine the greek yogurt and water. Mix together to thin it out.
- Add the greek yogurt, oat flour, and salt to the egg mixture, and mix until just combined.
- Gently fold in the blueberries.
- Pour (or scoop if it’s thick) the batter onto the hot skillet, working in batches as needed (makes 8 total pancakes).
- Once the pancakes start to bubble, flip and cook until golden brown.
- Serve hot with your favorite toppings.
Nutrition
Nutrition and Calories in Blueberry Pancakes
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