Light and Fluffy Oat Pancakes

These oat and yogurt filled pancakes can also be made into waffles. Feel free to adjust the almond milk if you need to thin out the batter for pancakes. Flavor with vanilla, lemon or cinnmamo!

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Ingredients

4 cups oat flour 4 cups oats in blender or processor
4 teaspoon baking powder
3/4 teaspoon salt
4 eggs
1 and 1/3 cup greek yogurt plain or vanilla
2 cup almond milk unsweetened plain or vanilla
1/2 cup honey or applesauce
2 teaspoon vanilla extract
1 teaspoon cinnmaon optional (don't use with lemon)
1 packet lemonade drink mix optional (don't use with cinnamon)
4 tablespoons butter for cooking
1 teaspoon lemon juice powder, crystallized lemon optional (don't use with cinnamon)

Instructions

Preheat your skillet, griddle or waffle iron to medium-high heat.
Once your oats are ground in the blender or food processor, add them to a large bowl. Add the baking powder, salt and optional cinnamon or lemon. Whisk together.
In a medium bowl, or a blender, whisk together the eggs, greek yogurt, almond milk, honey or applesauce, and vanilla.
Add the wet stuff to the dry stuff. Whisk Together.
If making pancakes, see if the batter is too thick. If so, simply whisk in a little almond milk about 1/4 cup. Then, add butter to the skillet. Add 1/2 cup of batter to the skillet or griddle and cook pancakes 2 minutes. Flip. Cook another 1-2 minutes or until lightly golden and cooked through.
If making waffles, spray the waffle maker after each batch with cooking spray. Add batter per the instructions on waffle maker.

Notes

Recipe adapted from The Fit Peach