Rolled Oat Raspberry Lemon Pancakes

These pancakes have become a new staple for us at breakfast time for several reasons:

  1. They are healthy. Instead of flour and sugar we blend rolled oats and low sugar Greek yogurt. I always look for full fat Yogurt with less than 10 grams of sugar per serving.
  2. They are super easy to make as we use a blender to whip up the batter. 
    The girls polish these pancakes off in a heartbeat.

For added healthy fats we top with a dollop of nut butter.

Rolled Oat Raspberry Lemon Pancakes

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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 198kcal



  • 1 Lemon Zested & Juiced
  • 1/2 cup Raspberry


  • 4/3 cup Old-Fashioned Oats (Gluten Free)
  • 2 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/2 tsp Salt
  • Maple Syrup (Optional)


  • 1 cup Vanilla Greek Yogurt
  • 1 cup Egg Whites


  • In a blender, combine the Rolled Oats, Yogurt, Egg Whites, Baking Powder, Lemon Zest & Juice. Blend until smooth.
  • In a large pan over medium-high heat, add 1/2 Tbsp coconut oil and swirl around until entire pan is covered. Pour Pancake batter onto hot oiled pan (about 5" diameter). Once bubbles begin to pop, quickly crumble a few Raspberries and sprinkle over top of each Pancake and then flip. Cook throughout and then remove.
  • Serve along with your favorite toppings. We use a dollop of Yogurt, more fruit and Maple Syrup.


Calories: 198kcal | Carbohydrates: 31g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 413mg | Potassium: 510mg | Fiber: 5g | Sugar: 9g | Vitamin C: 18mg | Calcium: 116mg | Iron: 2mg
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Adapted from “Blueberry Lemon Blender Pancakes” found within Hungry Girl – Simply 6 by Lisa Lillien