February 7, 2016

Blueberry Greek Yogurt Oat Pancakes {gluten free, sugar free}

Saturday mornings are my favorite. I'm always in such a good mood. I get to sleep in, actually take my time drinking coffee, leisurely read the news and the best part... make a yummy breakfast.

We picked up a bunch of blueberries at Costco, so blueberry pancakes were the logical choice yesterday morning.

These are a deviation on my Pumpkin Chocolate Chip Pancakes. Instead of pumpkin, I added more Greek yogurt and obviously subbed out the chocolate chips with blueberries. These pack a protein punch and keep you full for hours. They also have no added sugar. I topped mine with pure maple syrup, which is a natural sugar, but you could use a blueberry compote, jam, nut butter, or whatever you prefer.

The blueberries burst while cooking and so they added to the moistness of the pancakes. Even though these are made completely of oats, they are still fluffy and flavorful. In fact, I like them better because they don't weigh you down with all of that flour that sticks to your tummy like glue.

Blueberry Greek Yogurt Oat Pancakes {gluten free, sugar free}

Makes 6-8 medium pancakes/2-3 servings

Wet ingredients

3/4 cup plain non-fat Greek yogurt
1/3 cup unsweetened vanilla almond milk, or sub whatever milk
1 large egg
1 teaspoon Mexican vanilla extract (Mexican vanilla highly encouraged, but you can use regular)

Dry ingredients
1/2 cup old-fashioned oats
1/2 cup oat flour (blended oats, be sure to measure 1/2 cup after it's blended)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon cinnamon
1/8 teaspoon salt
1/2-3/4 cup blueberries (depending on how fruity you want them)

1. In a small bowl, mix together the wet ingredients until very well combined.
2. A whisk works well for breaking up the yogurt clumps.
3. In another bowl (very important to separate wet and dry ingredients for this recipe), toss together all of the dry ingredients except blueberries and stir until well combined.
4. To make oat flour, place regular old fashioned oats or quick oats in a blender or food processor and pulse until they resemble flour. Make sure they aren't chunky and really resemble a flour. Measure after blending and not before.
5. Combine wet and dry and stir until just combined. Over-mixing the batter yields denser pancakes.
6. Grease a griddle or large nonstick skillet with nonstick spray (I use a coconut oil based spray) and heat the griddle to medium-low heat.
7. Place about 3-4 tablespoons (the smaller, the better these work out) on the griddle or skillet. Allow to cook about 2-4 minutes per side or until golden brown and the center is "poofy" (completely cooked through)
8. Place on a plate, cover with maple syrup or peanut butter (or whatever toppings you like on your pancakes) and enjoy immediately.
9. To keep the pancakes warm while the others are cooking, you can place them separately on a large cooling rack (stacking makes them soggy) in a 200-degree oven UNCOVERED for up to 20 minutes - after that they start to dry out.



1 comment:

  1. These were soooo delicious! Such a yummy blueberry flavor. Thanks!


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