Ingredients

The following ingredients have 3 Servings
  • 3/4 cup gluten free rolled oats
  • 1/2 tsp baking powder
  • 3/4 cup greek yogurt (plain)
  • 1/2 ripe banana
  • 1 egg
  • 1/2 tsp vanilla
  • 1 tsp maple syrup
  • 1/4 cup blueberries (fresh or frozen)

Instruction

  • Add all the ingredients except for the blueberries to your blender. I use a nutribullet! Blend until smooth and set aside to thicken.
  • Set a large non-stick skillet over medium low heat and spray with cooking spray (or melt some butter until foamy).
  • Use the 1/4 cup to pour batter onto the heated skillet - I do two at a time - and sprinkle blueberries on top. Once bubbles appear on the top flip the pancakes and cook until golden on the bottom.
  • Transfer cooked cakes to plate, wipe out the pan, spray it again, and repeat with the rest of the batter, two at a time.
  • Makes 6 pancakes.