Ingredient List
- 1 1/4 Cups rolled oats (use gluten-free if required)
- 1/2 Cup full-fat plain/vanilla greek yogurt
- 1/2 Cup vanilla unsweetened almond milk (or other milk alternative)
- 2 tsp baking powder
- 1 Tbsp coconut sugar
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp salt
- 1 large egg
- 2 Tbsp butter or olive oil for pan
- 1/2 Cup blueberries or chocolate chips (optional)
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 25-40 minutes |
| Level of Difficulty | Easy |
Step-by-Step Instructions
- Add all ingredients (except mix-ins) to a blender and blend on high for 30-60 seconds until smooth. Let batter rest for 10 minutes to thicken.
- Heat a griddle over medium heat and lightly coat with butter or olive oil.
- Pour 1/4 cup batter per pancake onto heated griddle. Add 5-6 blueberries or chocolate chips to each pancake immediately. Cook 2-4 minutes until bubbles form at edges.
- Flip pancakes and cook until golden brown underneath. Reduce heat to medium-low if pancakes brown too quickly or griddle starts smoking.
- Wipe griddle clean between batches if needed, reapply oil, and continue cooking remaining batter. Makes 6 pancakes total (3 per serving).
