Sweet and tangy blueberry lemon yogurt pancakes made with oat flour, so they are gluten free.
⅔ cup plain yogurt*
2 tablespoons butter, melted
½ teaspoon lemon zest
1 tablespoon lemon juice (about 1 small lemon, juiced)
1 teaspoon real maple syrup (or honey)
1 cup oat flour**
½ teaspoon baking soda
¼ teaspoon salt
⅛ teaspoon ground cinnamon
1 cup blueberries
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. Do not overmix or you’ll run the risk of getting tough pancakes! 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 that a drop of water sizzles on it, 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. You may need to adjust the heat up or down at this point.
Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven