Oats and yogurt aren’t typical pancake ingredients- but they both add a lot to this awesome weekend standby.  The oats aren’t very detectible in these, but they add nutrition and are filling.  The Greek yogurt adds a rich creaminess, which replaces the usual buttermilk or sour cream.

-1 2/3 Cups All-Purpose Flour
-2/3 Cup Old-Fashioned Rolled Oats
-2 Tablespoons Sugar
-1 1/4 teaspoon Baking Powder
-1/4 teaspoon Baking Soda
-1/4 teaspoon Salt
-1 Cup Greek yogurt, plus more for garnish
-1 Cup Milk
-2 Large Eggs
-Fresh Fruit

In a large bowl, whisk together dry ingredients: flour, oats, sugar, baking powder, baking soda, and salt.
 In a separate medium bowl, add yogurt, milk, and eggs.  Mix together well.

Slowly add the wet ingredients in with the dry and mix until just incorporated.  A few small lumps are ok.

Cook on a skillet on medium heat, about two minutes per side.

The best trick for knowing when the first side is ready to flip is when bubbles form and the edges start to lift.

I keep them warm in the oven until ready to serve, or you can serve them immediately.

Pile high on a plate and garnish with fresh fruit, a scoop of yogurt, and maple syrup.