Ingredients
Scale
- 1 cup non-fat or 2% Plain Greek Yogurt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons maple syrup (plus more for serving)
- 1 cup oat flour (or all-purpose flour)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries
- 1/2 cup sliced strawberries
- Cooking spray or a small amount of butter for the pan
Instructions
- Step 1: Preparation: Start by grabbing two mixing bowls. In the first bowl, whisk together the Greek yogurt, eggs, vanilla extract, and two tablespoons of maple syrup until the mixture is smooth and creamy. In the second bowl, stir together the flour, baking powder, and salt. Slowly fold the dry ingredients into the wet ingredients using a spatula. Mix just until combined; it is perfectly fine if the batter has a few small lumps. Let the batter rest for 5 minutes to allow the baking powder to activate.
- Step 2: Cooking: Heat a non-stick skillet or griddle over medium-low heat. Lightly coat the surface with cooking spray or a pat of butter. Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes, or until small bubbles begin to form on the surface and the edges look set. Carefully flip the pancakes with a spatula and cook for another 1 to 2 minutes on the other side until they are golden brown and cooked through in the center.
- Step 3: Plating: Stack the warm pancakes high on a plate. Scatter the fresh blueberries and sliced strawberries generously over the top. Finish the dish with a final drizzle of pure maple syrup. Serve immediately while the pancakes are hot and the berries are fresh.
- Cook Time: 25 minutes