Ingredients
⅔cupplain yogurt
2tbspbutter,melted
½tsplemon zest
1tbsplemon juice
1tspreal maple syrup,or honey
2eggs
1cupoat flour
½tspBaking Soda
¼tspsalt
⅛tspground cinnamon
1cupblueberries
Preparation
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. 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, 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..
Serve the pancakes immediately or keep warm in a 200 degrees F oven.
