Ingredients

  • ½ cup certified gluten-free rolled oats
  • 1 egg
  • ¼ cup plain Greek yogurt, divided
  • ½ cup blueberries, washed and drained
  • 3 tablespoons milk
  • ½ teaspoon baking powder
  • 1 teaspoon olive oil

Make it

  1. Blend the oats, egg, milk, baking powder and half the yogurt into a thick batter. Let it stand briefly while the pan heats.
  2. Heat a lightly oiled nonstick skillet over medium-low heat. Spoon the batter into three small pancakes, leaving space between them. Press a few blueberries into each pancake.
  3. Cook until the undersides are golden and the edges begin to set, about 2–3 minutes. Turn carefully and cook the other side until the centers are set and cooked through; adjust the heat if the outside browns too quickly.
  4. Serve with the remaining yogurt and blueberries.

Make it yours

The quantities make one serving of about three small pancakes.

Let the batter stand briefly so the oats hydrate; medium-low heat helps the center cook before the outside becomes too dark.

An original Livura Kitchen recipe concept. Image is serving inspiration; presentation may vary.
Livura editorial imagery.

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