Blueberry Basil Pancakes

Give your blueberry pancake recipe a tasty remix with this sweet and savory recipe.

What You Need:

  • 1 lemon, zested
  • ¾ cup blueberries
  • 6 leaves fresh basil, chiffonade
  • Pinch of salt
  • 1 lemon, juiced
  • ½ cup rolled oats
  • ½ teaspoon baking powder
  • 1 container (5.3 oz) Oikios Triple Zero Blueberry, Vanilla, or Plain Greek yogurt
  • ½ medium banana
  • 1 large egg
  • 1 tsp vanilla
  • ⅓ cup fresh or frozen blueberries, plus more for serving
  • 1 Tbsp butter

 How It’s Made:

Sauce

  1. Combine lemon zest, blueberries, basil, and salt in a medium bowl.
  2. Gently mash the mixture together to desired consistency and stir until combined well.
  3. Microwave the mixture for 60 seconds and set aside until pancakes are ready to be topped.

Pancakes

  1. Heat a griddle on medium heat.
  2. Combine the juice of 1 lemon, oats, baking powder, yogurt, banana, egg, vanilla and a pinch of salt in a blender and pulse for 30-60 seconds.
  3. Pour the mixture in a large bowl and fold in blueberries with a spoon.
  4. Melt a dab of butter on your griddle and pour four even circles of batter.
  5. Wait until the pancakes have a few bubbles on top before flipping on the other side.
  6. Serve with 1/3 cup plus 2 Tbsp of sauce, per serving.

Serving Size: 8

Nutritional Facts:
Plate icon

Calories 299
Total Fat 10g
Chol 110.5mg
Protein 14g

Sodium 119mg
Total Carbs 41g
Fiber 8g
Sugars 16.5g

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