Instructions

• Place 1/2 cup unsweetened almond milk, 1/2 cup non-fat Greek yogurt, 1 large egg, 2 tablespoons pure maple syrup, 1 tablespoon avocado oil, 1 teaspoon pure vanilla extract, 2 cups whole rolled oats, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon sea salt into a blender.
• Blend until the mixture is smooth and creamy. Use room-temperature ingredients if possible — they blend more easily.
• If the batter is very thick after blending, add up to 1–2 tablespoons additional almond milk and blend briefly to loosen it.
• Preheat a nonstick skillet or griddle over medium–low heat until hot but not smoking. Lightly grease the surface with a little avocado oil.
• Pour batter onto the skillet using a 1/4-cup measure for each pancake, leaving space between pancakes.
• Cook the pancakes 1–2 minutes on the first side, until the edges look set and small bubbles form on the surface and the bottoms are golden brown. Flip and cook 1–2 minutes more, until the second side is golden and the pancakes are cooked through. Adjust the heat lower if they are browning too quickly.
• If the pan becomes dry, lightly re-grease with more avocado oil. If the batter thickens as it sits, stir it and add up to 1–2 tablespoons almond milk to reach the desired consistency.
• Serve the oatmeal pancakes hot with extra maple syrup and topped with fresh berries or sliced fruit.