Jillian's Multigrain Pancakes (modified)

Ingredients:
Silk Pure Almond Milk - Unsweetened Vanilla Almond Milk, 1 cup

Yogurt Plain Greek Yogurt, non-fat, .5 cup
Quaker Oats Old-Fashioned Rolled Oats, 0.5 cup
*Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour, 1.5 cup
Baking Powder, .5 tsp
Baking Soda, .5 tsp
Cinnamon, ground, 1 tsp
Salt, .25 tsp
Egg, fresh, whole, raw, 2 large
Agave | Wholesome Sweeteners | Organic Blue Agave, 2 tbsp
Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil, 1.33 tbsp
Vanilla Extract, 1 tsp

1. In a medium bowl, whisk together the almond milk and yogurt. Grind the oats in a food processor/blender until finely ground and then mix well. Let stand for 10 minutes.
2. Meanwhile, in a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
3. Crack the eggs into a small bowl and lightly whisk them. Add the agave syrup, oil, and vanilla and whisk to combine. Pour this mixture into the oats mixture.
4. Pour the egg mixture into the flour mixture and use a wooden spoon or rubber spatula to stir together just enough to combine. Be careful not to overmix; some lumps are fine.
5. Place a cast-iron griddle or large skillet over medium heat and melt about 1 teaspoon of oil.
6. Spoon a heaping teaspoon of batter onto the griddle for each pancake. Cook for 1/5-2 minutes, until tiny bubbles appear on the surface of the pancake and a few of them burst. Flip the pancakes and cook until browned, 1.5-2 minutes. Keep them warm.
7. Repeat until all of the batter is cooked, using another teaspoon of oil to regrease the griddle if necessary.
8. Place 3 pancakes on each of six plates. Top with desired toppings

Serving Size: 3 small pancakes

Number of Servings: 6

Recipe submitted by SparkPeople user OMAHMEDOMAR.