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.
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