Mother’s Day is just around the corner and I prepared these Blueberry and Yogurt Pancakes, which will surprise all moms!
At home we love pancakes and my mom can never resist when I make a batch of them, whatever they are.
So, even far from her, I honored my mom with these wonderful Blueberries and Yogurt Pancakes.
These pancakes are not only delicious but also great because you don’t need that many ingredients, are super quick to make, and are very satisfying.
Since they are thinner, you can easily make an entire batch and use the rest as snacks or even freeze them when you feel like eating breakfast unexpectedly.
They can be kept for 3 to 4 months in the freezer or for 5 to 7 days in the refrigerator.
How do you make these wonderful Blueberries and Yogurt Pancakes?
Just mix all the ingredients and make the pancakes.
Since the batter already has olive oil in it, you don’t even need to grease the pan (if you’re using a non-stick one).
And the best part is that when you store them in the fridge you can heat them up in the microwave, toaster, or toaster oven, or you can put them back in the pan until toasted!
I love it because they get super crispy, it’s really good!
For this recipe you’ll need:
- Oat flour (or other)
- Olive oil
- Maple Syrup
- Baking Powder
What tricks will ensure that these Blueberries and Yogurt Pancakes will taste just right?
- If you sift the flour, the batter will be much softer and the pancakes will be fluffier.
- To make the pancakes thinner, you should mash the blueberries.
- You can break the egg directly into the mixture, but if you beat the egg whites first, the pancakes will be even fluffier.
- The yogurt gives the pancakes a slight acidity, and since it has natural fat, you don’t need to add much oil.
Let’s check the step-by-step?
Blueberries and Yogurt Pancakes
- 1 cup blueberries extra for decoration
- 1 cup plain yogurt
- 1½ cup oat flour or other
- Salt to taste
- 1 egg
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp baking powder
- Start by sifting the flour into a bowl and transfer it into a blender.
- Add the yogurt and mix well.
- Add the blueberries and mash everything.
- Transfer the mix to a bowl and set it aside.
- Beat the egg white until stiff and reserve it.
- Add the remaining ingredients to the previous mixture and mix well.
- Fold the stiff egg white into the mix until you achieve a homogeneous batter.
- Cook the pancakes in a frying pan over medium heat, about 1 to 2 min on each side.
- Serve them with maple syrup and blueberries on top.