Boy do I have a great recipe for you and the best part about it: 4 ingredients. Yes, four simple ingredients. So what is it, you ask? Blueberry Yogurt Pancakes.
I’ve started ‘Pancake Saturday’ back up in the Boden household and decided to go with a healthier pancake this morning (after enjoying a Pumking beer last night, I figured it was wise to start with a
healthy healthier breakfast!)
Blueberry Yogurt Pancakes
Makes 6-8 pancakes (or 2 servings)
1 and 1/2 cup old fashioned oats
4 egg whites
1 Voskos Blueberry Greek Yogurt (or whichever you’d prefer)
1/2 cup almond milk
Blend the oats to make an oat flour (I did this with a small mason jar flipped upside down on our blender – saves time and the hassle of a huge blender). Mix the egg whites, yogurt, milk and oats together to make the batter. Use about 1/4 cup of batter per pancake on griddle (maybe 3 minutes each side.) Top with some fresh blueberries and serve.
Marty and I gobbled these up this morning! Another perk is that the oat flour makes the pancakes thicker than regular pancakes, keeping you full much longer! Let me know if you end up making these 🙂
Now we’re off to Lynd’s Fruit Farm to do some apple picking! I love fall.