– 2 tablespoons canola oil or melted, cooled unsalted butter or melted, cooled coconut oil – 3/4 cup nonfat plain Greek yogurt – 1/2 cup nonfat milk – 2 cups old-fashioned oats , divided (or quick oats; do not use steel cut or instant) – 2 large eggs – 3 tablespoons pure maple syrup – 1 teaspoon pure vanilla extract – 1/2 teaspoon ground cinnamon – 1 tablespoon baking powder – 1/2 teaspoon kosher salt – 1/2 cup mix-ins of choice: toasted chopped nuts , chocolate chips, blueberries, or diced fresh or dried fruit (optional) – For serving: pure maple syrup
Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
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Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don’t see any remaining bits of oats.
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Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
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Drop 1/4 cup of batter per pancake in a nonstick skillet. Cook for about 3 to 4 minutes. Flip the pancakes, and cook until golden on the other side.
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