PREP10 MinutesCOOKING15 Minutes
Kcal:389 Kj: 1813 Carb: 44 Protein: 15 Fat:17 Fibre: 5


For the pancakes:
  • 135g rolled oats
  • 3 tsp. baking powder
  • 30g vanilla protein powder
  • 3 eggs
  • 120g Greek yogurt
  • ½ tsp. vanilla extract
  • 2 tbsp. coconut oil, melted
  • 1 tbsp. maple syrup
  • 1 tbsp. olive oil
For the blueberry sauce:
  • 150g blueberries
  • 40ml water
  • 2 tbsp. honey
  • 1 tbsp. lemon juice
  • ¾ tbsp. cornstarch mixed with 2 tbsp. water


  • To make the pancakes, place the oats in a blender and blend for 30 seconds to 1 minute until they reach a powdery consistency. Now add the baking powder, protein powder, eggs, Greek yogurt, vanilla extract, melted coconut oil and maple syrup to the blender. Secure the lid and blend until the mixture is smooth, ensuring no pockets of the oat flour remain.
  • Heat a non-stick skillet over medium heat and lightly grease it with a little olive oil. Pour ¼ cup portions of the pancake batter into the pan. Cook each pancake for approximately 2 minutes on the first side and 1 minute on the second side, or until golden brown. Repeat this process with the remaining pancake batter.
  • To make the blueberry sauce, combine the blueberries, water, honey and lemon juice in a small pot. Bring to a boil over medium-high heat, then reduce to a simmer.
  • Mix the cornstarch with the water until dissolved and stir it into the simmering blueberries. Continue to simmer, stirring occasionally, until the sauce thickens.
  • Serve the warm sauce over the pancakes.