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.
|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|
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