Makes approx 8
90g rolled oats
1 tsp baking powder
150ml Greek yogurt
2-3 drops of vanilla extract
Punnet of blueberries
Place all ingredients except fresh blueberries into a blender; blend until smooth. You may need to add a splash of milk or almond milk if batter is too thick. Set batter aside to thicken up for a few minutes.
Lightly coat a large nonstick skillet or griddle with butter and heat over medium low heat. Drop 2 tbsp of batter onto the skillet. Add a few blueberries on top. Cook until bubbles appear on top. Flip the pancakes and cook until golden brown on underside. Wipe the skillet clean and repeat with the remaining batter.
Image © [Mila Naumova] /Adobe Stock