Oatmeal Pancakes - With Greek Yogurt

When I made these I did end up adding milk to thin the batter. I let the mixture sit while preparing a quiche to allow the oats to soften. Which resulted in adding more milk to thin the batter. I cooked these on my indoor grill 4 minutes on each side. I topped these pancakes with a mixture of greek yogurt and sugar free strawberry preserves. This came from Voskos Greek Yogurt.

• Ready In: 18 mins
• Serves: 12
• Yields: 1 dozen

Ingredients

• 1  egg, beaten
• 1  cup  voskos  Greek yogurt (plain)
• 1⁄2 cup quick-cooking oats
• 1⁄2 cup flour
• 2  tablespoons sugar
• 2  tablespoons  oil
• 1  teaspoon double-acting baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cinnamon
•  milk (optional)
•  fruit preserves

Directions

1. In a bowl, stir the yogurt into the egg, then add the oats, flour, sugar, oil, baking powder, baking soda, salt, and cinnamon. (if you want a thinner batter, add some milk.).
2. Pour about 3 tablespoons of the batter onto a heated griddle or “platter” and cook until puffed and lightly golden on both sides.
3. These nutritious pancakes are traditionally serve with fruit preserves.