Oatmeal Blueberry Yogurt Pancakes (gluten free, high protein!) #healthy #breakfast

I've been appreciating using particular sorts of siggi's yogurt in this hotcake recipe, for instance, vanilla bean, acai-mixed berry and blueberry. There's furthermore some banana in these pancakes, so what you wind up getting is something that inclinations on a very basic level equivalent to banana bread. YUM. 

Know what else I need to do? Sub chocolate chips for blueberries. That is correct that charm is called oats chocolate chip banana bread hotcakes. Get with it. 

Strong Pancakes made in the blender with oats, yogurt, banana and an egg! Easy to make, filling and high in protein!

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INGREDIENTS

• 1/2 cup gluten free rolled oats
• 1/2 teaspoon baking powder
• 1 container (5.3 oz) siggi's blueberry or vanilla bean yogurt
• 1/2 medium ripe banana
• 1 egg
• 1/2 teaspoon vanilla
• 1/3 cup fresh or frozen blueberries, plus more for serving

INSTRUCTIONS

1. Place all ingredients except fresh blueberries into a blender; blend until smooth. You may need to add a teaspoon or two of almond milk if batter is way too thick. Set batter aside to thicken up for a few minutes. If batter is too thin, add a tablespoon or two more of oats and blend again.
2. Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add a few blueberries on top. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 4 pancakes.

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