Cook mode
Blueberry Yoghurt Oat Pancakes with Lemon
Blended oat pancakes with Greek yoghurt, blueberries, eggs, lemon, and a little maple syrup.
30 min455 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
455 kcalEstimated 1 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 455 kcal |
| Protein | 22g |
| Carbohydrate | 51.2g |
| of which sugars | 9.2g |
| Fat | 16.2g |
| of which saturates | 4.5g |
| Fibre | 6g |
| Salt | 1g |
Cook mode
Blend the batter
Put 200g Greek yoghurt, oats, eggs, milk, baking powder, vanilla, lemon zest, and a pinch of salt in a blender. Blend for 30 to 45 seconds until thick and mostly smooth.
Timer: 5 min