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)
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.
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.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.