Apricot Oat Pancakes
These apricot oat pancakes are a hearty and yummy choice for breakfast! They are filled with fresh blended apricots as well as Greek yogurt for added protein.
Ingredients
- 4 medium-sized, fresh apricots cut in half (123g)
- ½ cup unsweetened almond milk (119ml)
- ½ cup Greek yogurt, full-fat and unsweetened (127g)
- 2 eggs
- ½ cup quick cooking rolled oats, gluten-free (51g) I used Bob's Red Mill brand
- 1 cup gluten-free all-purpose flour (150g)
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- In a high speed blender, place apricots and almond milk. Blend for about 15-20 seconds or until nice and smooth, like a puree.
- Pour the blended apricots in a bowl and stir in Greek yogurt. Then stir in the oats until well-mixed and allow the batter to sit for 5 minutes to thicken some.
- Next, mix in the eggs. Add in the flour, cinnamon, salt, and baking soda. Mix well.
- Heat a pan or pancake griddle on medium temperature. Once heated, scoop out the batter into nice rounds spaced out. Cook for 3-4 minutes before using a spatula to flip them over and cook for another 3-4 minutes or until browned nicely. (After flipping them over, I gently pat them down with the back of the spatula)
- Repeat the cooking steps until all batter is used up and top pancakes with your favorite toppings.