½cupunsweetened almond milkplus additional if needed
½cupnon-fat Greek yogurt
1large egg
2tablespoonspure maple syrupplus extra for serving
1tablespoonavocado oilplus extra for greasing the pan
1teaspoonpure vanilla extract
2cupswhole rolled oatsgluten-free if necessary
2teaspoonsbaking powder
½teaspoonground cinnamon
½teaspoonsea salt
Fresh berries or sliced fruitfor serving
Instructions
In a blender, combine almond milk, Greek yogurt, egg, maple syrup, avocado oil, vanilla extract, oats, baking powder, cinnamon, and sea salt. Blend until the mixture is smooth and creamy. Use room temperature ingredients, they blend more easily.
Preheat a nonstick skillet over medium-low heat and grease with a bit of avocado oil.
Pour the batter onto the skillet using a 1/4-cup measure to create even-sized pancakes. Cook for 1 to 2 minutes on each side or until they puff up and turn golden brown. Adjust the heat if needed to prevent burning. If your batter thickens as it sits, you can add a tablespoon or two of almond milk.
Serve the oatmeal pancakes hot, with maple syrup and topped and fresh fruits.