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Power Pancakes with Quinoa and Blueberries

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  • Prep 35 min
  • Total 35 min
  • Servings 8
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Start your morning off with these power-packed pancakes made with oats, quinoa, flaxseed and Greek yogurt.
Created Nov 15, 2017
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  • 1/2 cup old-fashioned oats
  • 2/3 cup fat-free (skim) milk
  • 1 1/2 cups vanilla fat-free Greek yogurt
  • 2 eggs
  • 2 cups Bisquick™ mix
  • 1/2 cup chopped walnuts
  • 1/4 cup ground flaxseed or flaxseed meal
  • 1/2 cup cooked quinoa
  • 1 teaspoon baking soda
  • 1 cup wild blueberries (thawed, if frozen)

  • Real maple syrup
  • Additional vanilla fat-free Greek yogurt
  • Additional wild blueberries (thawed, if frozen)
  • Additional chopped walnuts


  • 1
    Place oats in large bowl, add milk; stir. Let stand 5 minutes.
  • 2
    Add yogurt and eggs to oatmeal mixture; mix well. Add remaining Pancake ingredients except blueberries; mix until blended. (Batter will be thick.)
  • 3
    Heat electric nonstick griddle to 350°F or skillet over medium heat. For each pancake, pour about 1/4 cup batter onto griddle; spread to 4 inches in diameter. Sprinkle 1 tablespoon blueberries over each pancake. Cook about 2 minutes on each side or until golden brown and cooked through.
  • 4
    Serve with Toppings.

Expert Tips

  • Tip 1
    Freeze leftover pancakes for a quick weekday breakfast. Cool pancakes completely on cooling rack. Place in resealable freezer plastic bag or container.
  • Tip 2
    If you don't have cooked quinoa on hand, these pancakes are great without it. Next time you are making quinoa, make a little extra to save for this recipe.

Nutrition Information

No nutrition information available for this recipe
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