OATMEAL PANCAKES
- 2 tablespoons melted, cooled unsalted butter
- 3/4 cup non-fat plain Greek yogurt
- 1/2 cup non-fat milk
- 2 cups old-fashioned oats divided
- 2 large eggs
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup mix-ins of choice: toasted chopped nuts chocolate chips, blueberries, or diced fresh or dried fruit (optional)
- For serving: pure maple syrup butter, or any of your favorite pancake toppings
- Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
- Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don’t see any remaining bits of oats.
- Stop the blender, then stir in the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
- Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
- Once the skillet is hot, drop the batter by 1/4 cupfuls into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
- Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep warm in the oven between batches. Repeat with the remaining batter.
- Serve hot, with desired toppings.
