Fluffy Berry Pancakes

Ingredients

• 2 (100 g) large eggs
• 1/2 cup (110 g) plain Greek yogurt, 2%
• 3 1/2 tbsp (20 g) rolled oats
• 1/2 tsp (2.5 ml) vanilla extract
• 6 1/2 tbsp (50 g) whole wheat flour
• 3/4 tsp (3 g) baking powder
• 6 1/2 tbsp (60 g) mixed berries
• 3/4 tsp (4 ml) extra-virgin olive oil
• 1/2 tsp (2.5 ml) honey
• a pinch of fine sea salt

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Blend the eggs, yogurt, oats and vanilla smooth. Stir in the flour, baking powder and salt with ten strokes — lumps are fine, gluten is not. Fold in half the berries.
2. The batter should drop thickly off the spoon, not run. Cook four tall pancakes in a pan brushed with the oil over medium-low, 1/3 cup each, about 3 minutes a side; turn when the edges look set and the underside is golden.
3. Stack them, pile the rest of the berries on top and finish with a thin thread of honey.