Recipe by Sarah from @sarahsspoonful
Ingredients:
- 1/4 cup Greek yogurt
- 1 egg
- 1/4 cup flour (I used buckwheat flour to keep this gluten free and up the protein)
- 1/2 cup quick or rolled oats
- 1/4 cup oat milk (or milk of choice)
- 1/4 cup frozen blueberries
- 1/2 tablespoons coconut sugar (or brown sugar, raw sugar or maple syrup)
Method:
- Combine all ingredients except the blueberries in a blender to form a batter. I like to leave the oats a little chunky!
- Fold through the blueberries.
- Heat a RACO Minerale frypan over a medium heat - no need to add butter or oil.
- Spoon roughly tablespoons of mixture into the pan, flip when bubbles appear and cook for a further 2-3 minutes.
- Serve with frozen blueberries, banana and maple syrup! Enjoy.