Ingredients:

  • 1 cup (90g) gluten-free rolled oats (not instant)
  • 1 cup (240ml) unsweetened almond milk (or milk of choice)
  • 1 large egg
  • 1/4 cup (60g) plain Greek yogurt (full-fat or non-fat)
  • 2 tablespoons (25g) maple syrup (plus more for serving)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 cup (120g) fresh or frozen blueberries (if frozen, don't thaw)
  • 1 tablespoon coconut oil or butter, for greasing the griddle

Instructions:

  1. Combine oats, almond milk, egg, yogurt, maple syrup, baking powder, baking soda, salt, and vanilla extract in a blender or food processor. Blend until smooth.
  2. Pour the batter into a large mixing bowl and let it rest for 5 minutes to allow the oats to absorb the liquid.
  3. Heat a lightly oiled griddle or non-stick frying pan over medium heat. Test the temperature by flicking a few drops of water onto the surface; it should sizzle gently.
  4. Gently fold the blueberries into the pancake batter.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip carefully with a spatula.
  6. Serve the pancakes immediately with your favourite toppings.