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Prepared with Oikos® Greek

Prepared with Oikos® Greek

Blender Whole Grain Yogurt Pancake

Blender Whole Grain Yogurt Pancake

Prepared with Dannon Greek


  • 1 cup old-fashioned oats
  • 1/2 cup all purpose flour
  • 2 Tbsp. flax seeds
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups Oikos® Greek 0% Plain or vanilla
  • 2 large eggs
  • 2 Tbsp. agave or honey
  • 2 Tbsp. canola oil
  • Syrup*


Prep Time: 15 minutes

Cook/Rest Time: 35 minutes

Preheat oven to 250 degrees F.

  1. Combine first five ingredients in a blender and pulse process 30 seconds. Add yogurt, eggs, oil and agave and blend until smooth. Let batter stand to thicken, about 20 minutes. (Batter can be prepared up to 1 day in advance; cover batter and refrigerate).
  2. Heat large non-stick skillet over medium heat. Brush skillet with oil. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with syrup and fresh fruit.


3 cups batter (12 pancakes)
Serving Size: 2 pancakes

Nutritional Information

Amount per serving: Calories: 230  |   Protein: 13g  |  Total Fat: 8g

* Nutritional information was calculated using Dannon® Oikos® Greek Yogurt.