|10 min||15 min||4|
|3/4 cup||Rolled oats, dry|
|3/4 cup||Partly skimmed milk, 1% M.F. (approx)|
|3/4 cup||Wheat flour, whole wheat|
|3/4 tsp||Baking powder|
|1 cup||Greek yogurt, plain, 1% M.F.|
|1 large egg||Egg (lightly beaten)|
|1/2 tsp||Vanilla extract, pure|
|1 tbsp unpacked||Brown sugar|
|1 tsp||Orange peel (zest)|
|1 cup||Frozen blackberry, unsweetened|
|1 tsp||Extra virgin olive oil (for greasing skillet)|
In a medium bowl, soak the oats in ½-cup of milk for 10 minutes.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the lightly-beaten egg, brown sugar, vanilla extract, yogurt, remaining ¼-cup of milk, zest, berries, and soaked oats to the dry ingredients. Stir until just combined.
Heat a large skillet or non-stick griddle over a med-high flame and brush with butter. Once piping hot, reduce the flame to medium and parcel out batter by the tablespoon-full (aim for a diameter of about 2½-3 inches) Cook each pancake for about 2 minutes or until golden, then flip and cook the other side. To make sure the outside doesn’t burn, you may need to turn heat down to medium-low. Repeat until all batter is cooked.