Blueberry Lemon Yogurt Pancakes (Gluten-Free)

adapted from cookie and kate
Yields 10 pancakes

Use a spoon to fold in batter.

my wife, my sous chef =)

Delicious with a drizzle of real maple syrup! =)

Ingredients: 

• Scant 1 1/4 cup plain yogurt
• 2 tablespoons butter, melted (vegan butter)
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice 
• 1 teaspoon real maple syrup ( or honey)
• 2 eggs
• 1 cup oat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 cup blueberries (6 ounces)

Method:

1. In a small bowl, stir together the yogurt, butter, lemon zest, lemon juice and maple syrup.  Beat in the eggs.
2. In a medium bowl, whisk together the oat flour, baking soda, salt and cinnamon.
3. Form a well in the center of the dry ingredients and pour in the wet ingredients.  With a big spoon, stir just until the dry ingredients are thoroughly moistened.  Do not over mix or you'll run the risk of getting tough pancakes.  Fold in the blueberries.
4. Let the batter sit for 10 minutes.  (you may thin out the batter with a touch of milk or water)
5. Heat a heavy cast iron skillet (or nonstick pan) over medium-low heat.  Lightly oil the surface with butter or cooking spray.
6. Pour 1/4 cup of batter onto the pan once pan is hot enough.  Cook for 3 to 4 minutes, until bubbles begin to form around the edges of the cake.
7. Flip the pancake and cook for another 90 seconds until golden brown on both sides.  (adjust heat accordingly).
8. Serve the pancakes immediately or keep warm in a 200 degree F oven.

Notes:

• These pancakes are gluten-free, if you buy oat flour or old-fashioned oats (not contaminated by wheat).
• Use plain, low fat yogurt or greek yogurt.
• You can make oat flour out of old-fashioned oats.  Pour one cup of oats into food processor and process until it is ground well.