Blueberry Oatmeal Yogurt Pancakes
Yields 3-4 servings
1 2/3 cups all-purpose flour
2/3 cup old-fashioned rolled oats
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 baking soda
1/4 teaspoon salt
1 cup Greek yogurt
1 cup milk
4 tablespoons unsalted butter, melted
2 large eggs
1 cup blueberries
Maple syrup, for serving
Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.
In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.
Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
Serve immediately with maple syrup.