¼ cup plain Greek yogurt
¼ cup ripe banana, mashed
½ cup rolled oats
1 large egg
2 tbsps unsweetened almond milk
½ tsp baking powder
½ tsp vanilla extract
Olive Oil for brushing the pan
¼ cup Goody Natural Peanut Butter
½ cup blueberries, fresh or frozen plus more for serving
Goody Pancake Syrup for serving
1. In the blender, add the yogurt, banana, oats, egg, almond milk, baking powder and vanilla extract and blend on high until the oats are fully broken down and the batter is smooth and frothy, about 1-2 minutes. Fold in ¼ cup of the blueberries by hand and allow batter to sit for a few minutes so that it thickens up.
2. Meanwhile, preheat a skillet over medium heat and coat it with olive oil. (Make sure the pan is very hot before cooking the pancakes).
3. Pour the batter straight from blender onto skillet until desired size of pancakes is reached and cook until the edges have set and bubbles begin to form on the tops of the pancakes, about 3 minutes. Using a spatula, flip and cook for another 2 minutes. Repeat with the remaining batter, making sure to coat your skillet again with oil between each batch.