Pancakes with Oats

Ingredients

½ cup milk

½ cup whole milk Greek yogurt

1 large egg

2 tbsp maple syrup/honey

1 tbsp olive oil

1 tsp vanilla extract

2 cups whole rolled oats

2 tsp baking powder

½ tsp cinnamon

½ tsp sea salt

oil spray for the pan

Method

In a blender, put in the milk, yogurt, egg, maple syrup, oil, vanilla, oats, baking powder, cinnamon, and salt and blend until smooth. Pour the mixture into a large bowl and stir to ensure that the batter is evenly combined.

Heat a non-stick fry pan over medium-low heat and brush lightly with oil. Use a ⅓-cup measuring cup to pour the batter into the pan. Cook the pancakes for 1 to 2 minutes per side, or until puffed and golden brown, reducing the heat as needed. The remaining batter may thicken between batches. If it becomes too thick, thin it with a little milk.

I made 10 pancakes with this quantity.

NB: Can be eaten with maple syrup, chocolate spread, jam, sugar, cream and fresh fruit.