Combining oats and yogurt for breakfast isn't news, but putting them together in a pancake is a delicious (and wholesome) way to upgrade your short stack. Oat flour and yogurt come together to make for delightfully tender and fluffy pancakes. Top with berries and a drizzle of maple syrup to start your day off on a sweet note!
Whisk the eggs and butter or vegetable oil together until completely combined and smooth. Whisk in the yogurt.
Whisk the dry ingredients together.
Add the dry ingredients to the yogurt mixture and stir until evenly combined. Let the batter rest for 5 minutes; it will thicken slightly as it sits.
Add 2 tablespoons of milk (or apple juice); if the batter is still thick, add the remaining milk or juice to adjust the batter's consistency.
While the batter rests, preheat a griddle to 350°F or place a heavy skillet over medium heat.
Drop the batter by the 1/4-cup onto the heated griddle or pan. Cook on one side until bubbles form and break and the bottom is golden brown.
Flip and cook on the second side until done.
Serve warm, with fruit and syrup.
Leftover pancakes can be frozen for a few weeks and reheated in the toaster.
For added crunch, replace 1/4 cup (30g) of the All-Purpose Flour with either 1/4 cup (39g) cornmeal or 1/4 cup (25g) ground flax (flax meal). No further changes to the recipe are necessary.
