Oatmeal Blueberry Yogurt Pancakes

Ingredients:

• ½ cup gluten free rolled oats
• ½ tsp. baking powder
• 1 container (150g) blueberry or vanilla bean yogurt
• ½ medium ripe banana
• 1 egg
• ½ tsp. vanilla
• 1/3 cup fresh or frozen blueberries, plus more for serving

Directions:

1. Place all ingredients except fresh blueberries into a
   blender; blend until smooth. You may need to add a
   teaspoon or two of almond milk if batter is way too
   thick.
2. Set batter aside to thicken up for a few minutes. If
   batter is too thin, add a tablespoon or two more of oats and blend again.
3. Lightly coat a large non-stick skillet or griddle with
   butter or cooking spray and heat over medium low
   heat. Drop batter by ¼ cup onto skillet. Add a few
   blueberries on top.
4. Cook until bubbles appear on top. Flip cakes and cook
   until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 4 pancakes.