Ingredients
- 1/2 cup unsweetened almond milk plus additional if needed
- 1/2 cup non-fat Greek yogurt
- 1 large egg
- 2 tablespoons pure maple syrup plus extra for serving
- 1 tablespoon avocado oil plus extra for greasing the pan
- 1 teaspoon pure vanilla extract
- 2 cups whole rolled oats gluten-free if necessary
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- fresh berries or sliced fruit for 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 1-2 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 1-2 tablespoons of almond milk.
- Serve the oatmeal pancakes hot, with maple syrup and topped and fresh fruits.
