1-2/3 cups all-purpose flour 1 cup plain nonfat Greek yogurt
2/3 cup old-fashioned rolled oats 1 cup 1% or fat-free milk
2 Tbsp. sugar 4 Tbsp. butter, melted
1-1/4 tsp. baking powder 2 large eggs
¼ tsp. baking soda 1 cup blueberries
¼ tsp. salt
Lightly coat a non-stick griddle with cooking spray. In a large bowl, combine flour, oats,
sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk together yogurt,
milk, butter, and eggs. Pour over dry ingredients and stir lightly only until mixed.
Carefully fold in the blueberries.
Use a small cup measure (sprayed with cooking spray) to pour batter into desired
shapes on the griddle. Cook until bubbles form all over the top of each pancake. Flip
and cook 1-2 minutes on the other side until set and cooked through. Pancakes can be
placed in a 200-degree oven to keep warm if needed.
Serve immediately with your favorite topping: maple syrup, extra blueberries, peanut
butter, or a sprinkling of mini dark chocolate chips.
Note: Use fresh or frozen blueberries. If using frozen blueberries, be sure to thaw them
completely (and drain excess liquid) prior to adding them to the batter.