An easy oat-based pancake batter made entirely in a blender then swirled with mashed blackberries. These blackberry oatmeal blender pancakes can be made ahead and frozen for busy weekday mornings!
Prep Time:
10 minutes
Cook Time:
15 minutes
Serves:
about 8 pancakes
Ingredients
2 Cups old-fashioned rolled oats
3/4 Cup full fat plain Greek yogurt, plus more for serving
3/4 Cup whole milk
2 large eggs
2 Tablespoons unsalted butter, melted and cooled to room temperature
1 Tsp. vanilla extract
1 Tbsp. baking powder
1/4 Tsp. sea salt
2 Packages (6 ounces each) Driscoll’s Blackberries, divided
1 Tbsp. maple syrup, plus more for serving
1
PLACE 2 cups old-fashioned rolled oats into blender.
2
BLEND on high until oats are broken down into a fine powder.
3
ADD ¾ cup plain Greek yogurt and ADD ¾ cup whole milk.
4
ADD 2 large eggs ADD 2 tablespoons melted unsalted butter.
5
ADD 1 teaspoon vanilla extract.
6
ADD 1 tablespoon baking powder and ADD ¼ teaspoon sea salt.
7
BLEND low speed until smooth and SCRAPE DOWN inside of blender as needed.
8
SET ASIDE batter to rest 5 minutes.
9
PLACE 1 package blackberries into a medium bowl.
10
ADD 1 tablespoon maple syrup.
11
MASH until blackberries are evenly broken down.
12
SET ASIDE blackberry mixture.
13
HEAT a large nonstick skillet over medium heat.
14
COAT skillet lightly with vegetable oil or nonstick spray.
15
POUR about 1/4 cup batter into skillet.
16
SPOON about 1 teaspoon blackberry mixture onto center of pancake and SWIRL blackberry mixture gently into pancake.
17
COOK until bubbles begin to form and remain on surface of pancake, 2 – 3 minutes.
18
FLIP pancake and COOK 1 – 2 minutes longer until golden brown and cooked through.
19
REPEAT with remaining batter.
20
SERVE immediately with remaining blackberry mixture, whole blackberries, maple syrup, and a dollop of yogurt.
To make ahead:
Place sheets of parchment paper between pancakes. Place in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in a warm oven or toaster oven.
