To move, according to Merriam-Webster, is simply “to change one’s residence or location.” The past week has been so much more than that. This move has meant saying goodbye to friends and farewell to an old crush, feeling guilty for increasing the distance between me and my family, and asking for lots of help. There has been a lot of packing… and unpacking… which is hard work if you’re a food blogger/borderline hoarder. It has meant drinking wine and scrubbing cabinets on a Friday night, and resulted in quite a few stubbed toes followed by curses and more wine.
This move is bittersweet. One minute I’m filled with optimism, the next I want to cry and run home to my friends and family. While my family will be in Oklahoma for the foreseeable future, my closest friends are leaving the town I’ve called home for the past 8 years. I took their exodus as a cue to leave—the town was feeling too small as it was, like a shirt that’s too tight.
The boxes are slowly clearing and my new space is feeling more livable. I’m taking this opportunity to downsize, which isn’t entirely a choice given that I have half the storage space in my new kitchen. I’ve amassed far too many breakable glasses and serving piece over the past couple of years. Would you believe that I filled an entire box with oils and vinegars?
I’ve been subsisting on take-out leftovers for the past few days, so after I finally got my kitchen halfway organized yesterday evening, I decided I deserved some comfort food. My kind of comfort food isn’t biscuits and gravy, it’s blueberry pancakes doused in real maple syrup. For dinner. I served it with a glass of white wine, because why not? Speaking of which, I’ve learned that in Missouri, I can buy chilled wine, in a grocery store, on a Sunday. I cannot do any of those things in Oklahoma. Maybe this place is all right.
One last thing—I adapted these pancakes from my banana oat pancakes recipe, which has been a huge hit with all but a particular treat for gluten-free eaters. The beauty of these gluten-free pancakes is that they only require one type of flour and a few standard ingredients.
In this adaptation, I just traded plain yogurt for the mashed banana, adjusted the spices, and added a bit of lemon zest and a cup of ripe blueberries. If you’re in the mood for more blueberry lemon goodness, check out my blueberry lemon muffins and scones, which are made with yogurt as well.
Blueberry Lemon Yogurt Pancakes
- Author: Cookie and Kate
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 pancakes
- Category: Breakfast
Sweet and tangy blueberry lemon yogurt pancakes made with oat flour, so they are gluten free.
- ⅔ cup plain yogurt*
- 2 tablespoons butter, melted
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice (about 1 small lemon, juiced)
- 1 teaspoon real maple syrup (or honey)
- 2 eggs
- 1 cup oat flour**
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 1 cup blueberries
- In a small-ish bowl, stir together the yogurt, butter, lemon zest, lemon juice and maple syrup. Beat in the eggs.
- In a medium bowl, whisk together the oat flour, baking soda, salt and cinnamon.
- Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes! Fold in the blueberries.
- Let the batter sit for 10 minutes. Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. If necessary, lightly oil the surface with butter or cooking spray.
- Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until the top edges of the pancakes are more matte than shiny and the underside is golden.
- Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
- Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
- Adapted from my banana oat pancakes recipe, which is adapted from King Arthur Flour Whole Grain Baking.
- Yields about 10 pancakes.
- These pancakes are gluten-free as long as your oat flour is certified gluten free.
- *I used plain, low fat yogurt. I’ll try Greek yogurt next time and see if the pancakes turn out fatter.
- **To make oat flour out of old-fashioned oats, simply pour one cup of oats into a food processor and process until it is ground well. One cup before and after grinding measures just about the same, believe it or not!
- I intended to top the pancakes with slices of peaches and blueberries, but couldn’t find the paring knife to make it happen.
P.s. Behind the scenes: