Oatmeal & Yogurt Pancakes
1 1/2 cups old-fashioned rolled oats
2 tablespoons packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups plain Icelandic-style yogurt
2 tablespoons melted coconut oil (or butter)
1 teaspoon vanilla
1/4 cup water
In a food processor, with the machine on and off, pulse the oats with the brown sugar, baking powder, baking soda and salt until the mixture has the texture of fine crumbs.
In a bowl, beat eggs with a whisk until frothy. Whisk in yogurt, coconut oil, vanilla and water until smooth. Add oat mixture and stir until smooth.
In a skillet, heat a little vegetable oil over medium heat. Pour in 1/3 cup (80 mL) of batter per pancake and cook for 1 to 2 minutes or until bubbles begin to form on the surface. Turn pancakes over and continue cooking for 1 minute or until golden brown. Cook remaining batter in same manner.