Rolled oats: 40g (1/2 cup), Whole wheat flour: 30g (1/4 cup), Baking powder: 2g (1/2 tsp), Cinnamon: 2g (1/2 tsp), Salt: 1g (1/4 tsp), Egg: 50g (1 large), Milk (1% fat): 120ml (1/2 cup), Greek yogurt: 60g (1/4 cup), Vanilla extract: 2ml (1/2 tsp), Honey: 10g (2 tsp), Blueberries: 80g (1/2 cup), Olive oil: 5ml (1 tsp for cooking)
1. In a blender, pulse 40g rolled oats until finely ground. 2. In a bowl, combine ground oats, 30g whole wheat flour, 2g baking powder, 2g cinnamon, and 1g salt. 3. In another bowl, whisk together 1 egg, 120ml milk, 60g Greek yogurt, 2ml vanilla extract, and 10g honey. 4. Pour the wet ingredients into the dry ingredients and stir until just combined. 5. Gently fold in 80g blueberries. 6. Heat a non-stick skillet over medium heat and lightly coat with olive oil. 7. Pour 1/4 cup of batter for each pancake. 8. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes. 9. Serve warm with additional fresh blueberries and a small drizzle of honey if desired.
