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Blueberry Oat Pancakes with Greek Yogurt
Created by: Howcan Team
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh blueberries
- 1/2 cup Greek yogurt
Instructions
- In a blender or food processor, pulse 1 cup of rolled oats until finely ground.
- In a large bowl, whisk together the ground oats, 1 cup of all-purpose flour, 2 tablespoons of brown sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
- In a separate bowl, whisk together 1 1/4 cups of buttermilk, 1/4 cup of unsweetened applesauce, 1 teaspoon of vanilla extract, and 1 large egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup of fresh blueberries.
- Heat a non-stick griddle or skillet over medium heat and lightly grease with cooking spray or butter.
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, about 2-3 minutes per side.
- Serve the blueberry oat pancakes with a dollop of Greek yogurt on top. Enjoy!
Blueberry Oat Pancakes have a rich history dating back to ancient Greece, where oats were a staple food. The addition of blueberries, known for their antioxidant properties, adds a burst of flavor and nutrition. The dollop of Greek yogurt provides a creamy, tangy contrast to the sweet, fruity pancakes. Renowned chefs like Yotam Ottolenghi have popularized this dish, infusing it with Mediterranean flair. Today, the best version of this dish can be found in cozy brunch spots in Greece, where the use of local, fresh ingredients elevates the flavors. To make this dish, it's crucial to use high-quality oats and fresh blueberries for the perfect texture and taste.
25 min
4
300 calories
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