This recipe is adapted from Global Gardens monthly recipe winner Nik Weinberg-Lynn. What a fantastic, healthy alternative to regular boring pancakes. I have made these with gluten-free flour—Bette’s Four Flour Blend which adds fiber and protein too. Shown here with Caliterranean Syrup.
SERVES 3-4
| 1 organic egg | 1/2 tsp baking powder |
| 1 cup plain yogurt (I like FAGE Greek) | 1/4 cup + 2 Tbsp milk |
| 2 Tbsp Lisbon Lemon EVOO | 1/8 tsp salt |
| 1/2 cup organic all-purpose flour | 1/2 cup blueberries (or your fave berries) |
| 1/2 cup quick-cooking oats | zest of one lemon (meyer if you can get it) |
| 2 Tbsp organic sugar | 2 tsp fresh lemon juice |
METHOD
1. Beat egg, olive oil, lemon juice and yogurt together well. Add remaining ingredients and stir together.
2. Pour about ¼ c of batter on lightly oiled, hot griddle. Turn when pancakes are covered with bubbles. Makes about 12, 3” pancakes.
3. Top with Caliterranean Syrup
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