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Oatmeal Pancakes Ingredients List

1. Place the oil, Greek yogurt, milk, 1 ¼ cups oats, eggs, 2 tablespoons canola oil or melted, cooled unsalted syrup, , , powder, and salt in butter or melted, cooled oil a blender. ¾ cup nonfat plain Greek yogurt ½ cup nonfat milk 2. Blend until the batter is smooth, stopping to scrape 2 cups old-fashioned oats divided (or quick oats; do not down the sides of the blender as needed. Continue blending use steel cut or instant) until you don’t see any remaining bits of oats. 2 large eggs 3 tablespoons pure 3. Stop the blender, then stir in the remaining ¾ cup oats 1 teaspoon pure vanilla extract and any desired mix-ins. Do not blend again. Let the batter ½ teaspoon ground cinnamon sit for 10 minutes while you heat the skillet/griddle and 1 tablespoon baking powder prep any toppings. ½ teaspoon kosher salt

4. Heat a large nonstick skillet or griddle over medium-low ½ cup mix-ins of choice: toasted chopped nuts heat. Lightly butter or oil the pan if needed (some nonstick chocolate chips, , or diced fresh or dried pans do not need this). (optional)

5. Once the skillet is hot, drop the batter by ¼ cupfuls into the pan. Let cook gently for 3 to 4 minutes on the first Blueberry Syrup side, until the pancakes look dry at the edges and small bubbles form on top. 1. Mix blueberries, , and 1 Cup Blueberries together using a 1 Cup Warm Water 6. Gently flip, then cook on the other side for 1 to 2 whisk in a small saucepan 1 Cup minutes. They should look golden on both sides. If desired, over low heat until sugar is 1 Teaspoon Lemon Juice transfer the pancakes to a baking sheet and keep warm in dissolved, about 5 minutes. the oven between batches. Repeat with the remaining Increase heat to medium batter. and bring a gentle boil, Serve hot, with desired toppings. stirring often, until syrup is thickened, about 15 minutes.

2. Whisk lemon juice into syrup; serve immediately or cool. seattleymca.org