Ingredients

The following ingredients have 4 Servings
  • 1 ⅔ cups all-purpose flour
  • ⅔ cup rolled oats
  • 2 tablespoons cane sugar
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 cup milk
  • 4 tablespoons coconut oil (melted plus more for the pan)
  • 2 large eggs
  • ¾ cup blueberries
  • Maple syrup (for serving)

Instruction

  • In a large bowl, combine the dry ingredients: flour, oats, sugar, baking powder, baking soda and salt.
  • In another large bowl, whisk together the wet ingredients: Greek yogurt, milk, melted coconut oil and eggs.
  • Transfer the dry ingredients over the wet ingredients and stir using a rubber spatula just until moist. Gently fold in the blueberries.
  • Heat a nonstick pan over medium heat. Melt some butter in the pan. Working in batches, scoop 1/3 cup of the batter onto the hot griddle. Cook until the edges firm up and you can slide spatula under the pancake, about 3-4 minutes. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Recipe yields about 12 pancakes.
  • Serve immediately with maple syrup, if desired