Blueberry Lemon Yogurt Pancakes
- 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.
- 2/3 cup plain yogurt*
- 2 tablespoons butter, melted
- 1/2 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**
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 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 1/4 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.