Pancake allo yogurt greco, proteici e soffici

Ingredienti

• 1 cup rolled oats - or oat flour
• 1 cup plain Greek yogurt - I've used non fat
• 2 large eggs
• 1 tablespoon maple syrup (or more if you prefer them sweeter)
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1-3 tablespoons milk of choice
• Olive oil spray for frying (or coconut oil or butter)

Preparazione

1. 1

   Add the rolled oats to a blender and blend on a high speed to create a fine flour consistency. If using oat flour, skip this step

2. 2

   In a large bowl, add the wet ingredients (besides the milk) which are the Greek yogurt, eggs, vanilla and maple syrup. Whisk together so there are no lumps

3. 3

   Add in the dry ingredients which are the oat flour, baking powder, cinnamon and a pinch of salt. Whisk to combine so there are no clumps

4. 4

   Depending on the consistency, slowly add the milk one tablespoon at a time to thin out the mixture, whisk to combine. *Note, the consistency will be thicker than regular pancake batter, but should still be runny enough to spoon out. I only used one tablespoon of milk in total, it will depend on the type of yogurt used

5. 5

   Heat a large pan, skillet or griddle over medium heat and add a few sprays of oil spray. Once heated, add a ladle or spoon of the pancake batter. Slightly flatten with the back of a spoon to create a circle pancake shape

6. 6

   After a few minutes, you should start to see some bubbles appear, you can also check the sides with a spatula to see that they have a golden brown color. Flip the pancakes carefully and cook the second side for a couple of minutes. Remove from the pan and continue these steps with the remaining batter. Stack them up and serve your delicious fluffy Greek Yogurt Pancakes with fresh berries, a drizzle of maple syrup and enjoy!!!