Turn your favorite breakfast into a portable parfait layered with creamy yogurt, juicy blueberries, and golden gluten-free pancakes.
There are pancake lovers, and then there are pancake obsessives. I fall squarely into the second category. There was a stretch of time when I went to IHOP three times in one week, dragging everyone from my husband to my visiting in-laws along for the ride. (No regrets. Their pancakes are the size of my face.) But when I’m not risking it all for a roadside diner stack, I’m flipping my own flapjacks at home—and this parfait might be my new favorite way to serve them.
It started with a batch of oat flour pancakes that were meant to be blueberry-studded… until I forgot to fold in the berries. No big deal. I crumbled the golden rounds, grabbed a couple of cups, and layered them with vanilla Greek yogurt and fresh blueberries. Boom: pancake parfait. It’s got all the comfort of a short stack, the health perks of fruit and yogurt, and the bonus of portability. No fork required—just a spoon and maybe a moment alone to appreciate how ridiculously good this is.
Flavor-wise, you get warm cinnamon, light honey sweetness, creamy tang from the yogurt, and bursts of fresh blueberries in every bite. Think classic diner breakfast meets Instagram brunch-in-a-cup. And while this parfait is a fun weekend breakfast, it also doubles as a weekday grab-and-go option. Serve in mason jars or tumblers with lids if you’re taking it on the run.
Are oats gluten-free?
Yes… and no. Oats themselves are naturally gluten-free, but they’re often processed in facilities that handle wheat, barley, or rye, which leads to cross-contamination. If you’re making this parfait for someone with celiac disease or a gluten sensitivity, look for oats (or oat flour) that are clearly labeled “certified gluten-free.” You can also make your own oat flour by blitzing rolled oats in a food processor until fine.
How do I store leftovers?
Parfaits can be stored in the fridge for up to 2 days, though the pancakes will soften the longer they sit. For best texture, assemble just before serving, or keep components separate and build as needed.
Serving suggestions
Serve these parfaits with homemade Turkey Sausage or Breakfast Sausage patties and an Iced Latte or Iced Matcha Latte for sipping alongside. For a protein-packed companion, pair with an Egg Skillet or Egg Muffins.
For more fun twists on pancakes, try Funfetti Pancakes, Norwegian Pancakes, or Nutella Pancakes.
Recipe
Ingredients
- ½ cup oat flour or process ½ cup plus 2 tablespoons rolled oats until fine
- ⅕ teaspoon baking powder
- ½ teaspoon cinnamon
- Small pinch of salt
- 1 egg
- 1 tablespoon honey melted
- ½ tablespoon coconut oil melted
- ½ teaspoon vanilla extract
- ¼ teaspoon apple cider vinegar
- 1 tablespoon unsweetened vanilla almond milk
- 2 cups nonfat vanilla Greek yogurt
- 1 cup fresh blueberries
- Maple syrup for drizzling
Instructions
To Make The Pancakes:
- In a medium bowl, stir together the oat flour, baking powder, cinnamon, and salt. Set aside.
- In a separate small bowl, whisk together the egg, melted honey, melted coconut oil, vanilla extract, apple cider vinegar, and almond milk.
- Stir the wet ingredients into the dry ingredients until well combined. Let stand for 5 minutes.
- Spray a large pan or griddle with nonstick cooking spray and heat over medium heat.
- Drop the pancakes by scant ¼-cup measurements onto the griddle and cook until the edges begin to firm up and the bottom is golden brown, about 3-4 minutes. Flip and cook for an additional 1-3 minutes, until the other side is golden. Break the pancakes into crumbles and set aside.
To Assemble The Parfaits:
- Divide half of the yogurt between two large glasses (about ½ cup each), then divide all the blueberries between each glass on top of the yogurt.
- Divide the crumbled pancakes evenly between the glasses on top of the blueberries.
- Divide the remaining yogurt between the glasses, drizzle with maple syrup, and DEVOUR.
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