Monday, November 7, 2016

Stonyfield Organic Greek Yogurt Blueberry & Banana Pancakes

1/4 cup plain Stonyfield Greek Yogurt
1/2 medium, ripe banana
1/2 rolled oats
2 large egg whites or 1 large egg
1-2 tbsp unsweetened almond milk
1/2 tsp of baking powder
1/2 tsp of vanilla extract
1/4 blueberries fresh or frozen

Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it's very hot before you start cooking your pancakes.

Add all the ingredients except for blueberries to a blender in the order listed and blend on high until the oats are fully broken down and the batter is smooth and frothy, about 1-2 minutes. Fold in the blueberries by hand and allow batter to sit for a few minutes so that it thickens up.

Pour batter straight from blender onto skillet until desired size of pancakes is reached and cook until the edges have set and bubbles begin to form on the tops of the pancakes, about 3 minutes. Using a spatula, flip and cook for another 2 minutes. Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch. Top with desired toppings and enjoy!

This post is sponsored by Stonyfield Yogurt.  All opinions are my own.

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