Oatmeal Blueberry Yogurt Pancakes are low in calories, rich in antioxidants and a good source of Potassium
10 Minutes
Serve Size 2
Ingredients
1. Gluten-free rolled oats, 1/2 cup
2. Cocoa powder, 1 Tsp
3. Baking powder, 1/2 Tsp
4. Blueberry, 1/4 cup 5. Egg, 1
5. Vanilla, 1/2 Tsp
6. Blueberries for garnishing, 1/3 cup fresh or frozen
Directions
1. Place all ingredients except fresh blueberries and cocoa powder into a blender; blend until smooth. You may need to add a teaspoon or two of almond milk if the batter is way too thick. Set batter aside to thicken up for a few minutes.
2. Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium-low heat. Drop batter by 1/4 cup onto skillet. Add a few blueberries on top. Cook until bubbles appear on top.
3. Flip cakes and cook until golden brown on the underside. Wipe skillet clean and repeat with more cooking spray and remaining batter.
