# What You Need:
→ Pancake Batter
01 - 1 cup plain Greek yogurt, nonfat or low-fat
02 - 2 large eggs
03 - 1/2 cup whole wheat flour
04 - 1/2 cup oat flour or all-purpose flour
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
08 - 1 1/2 tablespoons honey or maple syrup
09 - 1 teaspoon vanilla extract
10 - 2 to 3 tablespoons milk, dairy or plant-based, as needed
→ Blueberry Compote
11 - 1 1/2 cups fresh or frozen blueberries
12 - 2 tablespoons water
13 - 1 tablespoon lemon juice
14 - 1 1/2 tablespoons maple syrup or honey
→ Garnish and Serving
15 - Greek yogurt for serving
16 - Fresh blueberries for serving
17 - Chopped nuts for serving
# Directions:
01 - In a medium saucepan, combine blueberries, water, lemon juice, and maple syrup. Bring to a simmer over medium heat, stirring occasionally, until berries burst and sauce thickens slightly, approximately 5 to 7 minutes. Remove from heat and set aside to cool slightly.
02 - In a large mixing bowl, whisk together Greek yogurt, eggs, honey, and vanilla extract until well blended.
03 - In a separate bowl, combine whole wheat flour, oat flour, baking powder, baking soda, and salt. Whisk together until evenly distributed.
04 - Fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix. Gradually add milk, 1 tablespoon at a time, until the batter reaches a thick but pourable consistency.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly coat with cooking spray or oil to prevent sticking.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges appear set. Flip carefully and cook for 1 to 2 minutes more until golden brown and cooked through.
07 - Transfer warm pancakes to serving plates. Top with blueberry compote, additional Greek yogurt, fresh blueberries, and chopped nuts as desired. Serve immediately.
