Oatmeal Pancakes

2  tablespoons		avocado oil
3/4  cup		plain Greek yogurt
1/2  cup		unsweetened almond milk
2  cups		old fashioned oats divided
2		large eggs
1-1/4  cups		sugar free maple syrup
1  teaspoon		pure vanilla extract
1/2  teaspoon		ground cinnamon
1  tablespoon		baking powder
1/2  teaspoon		kosher salt

Tip: For nutritional information on all the ingredients in Oatmeal Pancakes just click on each ingredient name. Then adjust the serving size for any Oatmeal Pancakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

If you’d like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.

Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, 3 T. sugar free maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.

Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don’t see any remaining bits of oats.

Stop the blender, then stir in the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.

Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).

Once the skillet is hot, drop the batter by 1/4 cupfuls into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.

Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep warm in the oven between batches. Repeat with the remaining batter.

Serve hot, with more sugar free maple syrup.