Yield: 4 servings
Ingredients:
- 1 cup Wyman’s Wild Blueberries
- 2 cups rolled oats (gluten-free if necessary)
- ¾ cup low-fat milk or almond milk
- ½ cup plain, 2% Greek yogurt
- 2 eggs
- 2 Tbsp pure maple syrup
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla
- ¼ tsp salt
- Juice and zest of a small lemon
Directions:
- Add oats to a high-powered blender and blend until flour-like consistency.
- Add remaining ingredients (except for blueberries) and blend until well-combined. If batter is too thick, add an extra splash of milk. Let batter sit while you preheat skillet.
- Heat a skillet or griddle over medium high heat. Grease with a little butter, oil, or cooking spray.
- Drop ¼ cup batter for each pancake. Immediately top with blueberries. Cook for 2-3 minutes, flip, and cook on the other side for a couple more minutes until cooked through.
- Serve topped with thawed wild blueberries and maple syrup.
