Oat and Yogurt Pancakes

• active time: 10 mins
• total time: 40 minutes

Ingredients

2 large eggs

3 tablespoons (43g) butter, melted or vegetable oil

1 1/4 cups (283g) plain yogurt

1 cup (120g) spelt flour

1/2 cup (50g) oat flour or finely ground rolled oats

1/4 cup (32g) hemp seeds

3/4 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 cup (39g) unsweetened apple sauce

Directions

Whisk the eggs and butter or vegetable oil together until completely combined and smooth. Whisk in the yogurt.

Whisk the dry ingredients together.

Add the dry ingredients to the yogurt mixture and stir until evenly combined. Let the batter rest for 5 minutes; it will thicken slightly as it sits.

Add 2 tablespoons of milk; if the batter is still thick, add more milk to adjust the batter's consistency.

While the batter rests, preheat a griddle to 350°F or place a heavy skillet over medium heat.

Drop the batter by the 1/4-cup onto the heated griddle or pan. Cook on one side until bubbles form and break and the bottom is golden brown.

Flip and cook on the second side until done.

Leftover pancakes can be frozen for a few weeks and reheated in the toaster.

Notes

Tips from our Bakers

If you want to use Greek yogurt for this recipe, whisk together 1 cup Greek yogurt and 1/4 cup milk, and use that in place of the plain yogurt.