Blueberries Oatmeal Greek Yogurt Pancakes

This is one of the "healthiest" and delicious pancake recipes I've ever tried. It is rich and fluffy, packed with fibre and nutrients. Love to have this in weekend mornings with a nice cup of coffee! Do try this recipe with fresh corn kernels, then serve with crispy bacon and maple syrup, you will like it!

Corn Kernel Greek Yogurt Pancakes with Mesclun Salad and Crispy Bacon

Ingredients (2 servings, makes 6-7 pancakes)

(A) Dry Ingredients

• Wholewheat pastry flour or general all-purpose flour, 100 g
• Instant rolled oats, 1/3 cup
• Raw caster sugar, 1 tablespoons
• Baking powder, 1/2 + 1/8 teaspoons
• Baking soda, 1/8 teaspoon
• Salt, a pinch

(B) Wet ingredients

• Plain Greek yogurt, 1 tub of 150g, I chose "no-fat"
• Milk, about 1/2 cup
• Unsalted butter, 20g melted OR other vegetable oil, 20g
• Large egg, 1
• Vanilla extract, 1/2 teaspoon

(C) Other ingredients

• Blueberries, 1/2 cup OR fresh corn kernels, 1/2 cup
• Maple syrup, for serving

Instructions: 

1. In a large mixing bowl, combine all dry ingredients in (A) with a hand whisk.
2. In a large glass measuring cup, add the entire tub of Greek yogurt, add milk to make up to 1 cup. Add the egg and melted butter, whisk to combine.
   
3. Pour mixture (B) over dry ingredients (A) and mix with a rubber spatula just until moist. 
   
4. Add blueberries and gently toss to combine.
5. Lightly grease a nonstick frying-pan, heat on medium heat.
6. Scoop 1/3 cup batter for each pancake and cook on medium low heat with lid on, until bubbles appear on top and underside is nicely browned. 
   
   
7. Flip and cook pancakes on the other side with the lid on, about 1-2 minutes longer. 
   
8. Serve immediately with maple syrup.