Ingredients

The following ingredients have 5 Servings
  • 2/3 cup plain yogurt*
  • 2 tablespoons butter, melted
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice (about 1 small lemon, juiced)
  • 1 teaspoon real maple syrup (or honey)
  • 2 eggs
  • 1 cup oat flour**
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 cup blueberries

Instruction

  • In a small-ish bowl, stir together the yogurt, butter, lemon zest, lemon juice and maple syrup. Beat in the eggs.
  • In a medium bowl, whisk together the oat flour, baking soda, salt and cinnamon.
  • Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes! Fold in the blueberries.
  • Let the batter sit for 10 minutes. Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. If necessary, lightly oil the surface with butter or cooking spray.
  • Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until the top edges of the pancakes are more matte than shiny and the underside is golden.
  • Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
  • Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.