Yogurt & Oat Pancakes

This was a great recipe, very fluffy, very moist, and kept my kids quiet (haha yeah I know) during breakfast. 🙂 I made a double batch to freeze & take out whenever the monster are hungry.

2 large eggs
3 tablespoons melted butter or vegetable oil
1 1/4 cups yogurt; low-fat is fine
1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup oat flour or finely ground rolled oats
1/4 cup white wheat flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons sugar or 1/4 cup malted milk powder
2 to 4 tablespoons milk, water, or apple juice, to thin the batter
*I added about a full cup or so of frozen blueberries, no need to thaw. Fresh ones would be great, but they aren’t in season 🙁

-Beat the eggs and butter or vegetable oil together until completely combined and smooth. Stir in the yogurt.

– Whisk the dry ingredients together.

– Gently and quickly mix into the egg and milk mixture. Let the batter rest for 5 minutes, while the griddle is heating; it’ll thicken slightly.

– Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease the pan or griddle; it’s ready if a drop of water will skitter across the surface, evaporating immediately.

-Drop 1/3-cupfuls of batter onto the griddle. If the batter appears too thick, add the extra milk, water, or apple juice to thin it.

Cook pancakes on one side until bubbles begin to form and break, then turn the cakes and cook on the other side until brown. Turn over only once.