# What You'll 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
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
→ To Serve
15 - Greek yogurt, optional
16 - Fresh blueberries, optional
17 - Chopped nuts, optional
# How To Make It:
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. Set aside to cool.
02 - In a large bowl, whisk together Greek yogurt, eggs, honey, and vanilla extract until smooth and well incorporated.
03 - In a separate bowl, combine whole wheat flour, oat flour, baking powder, baking soda, and salt. Mix thoroughly to distribute leavening agents evenly.
04 - Fold dry ingredients into wet mixture until just combined. Gradually add milk, one tablespoon at a time, until achieving a thick but pourable batter consistency.
05 - Heat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray or oil.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set. Flip and cook 1 to 2 minutes more until golden brown and cooked through.
07 - Transfer pancakes to serving plates while warm. Top with blueberry compote, Greek yogurt, fresh blueberries, and chopped nuts as desired.
