Skyr Pancakes

MAKES ABOUT 10 PANCAKES HANDS-ON TIME 25 MINUTES TOTAL TIME 25 MINUTES

1½ cups large-flake rolled oats

2 tbsp packed brown sugar

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

2 eggs

1½ cups skyr

2 tbsp coconut oil or unsalted butter, melted

1 tsp vanilla

In large nonstick skillet, toast oats over medium heat, stirring, until light golden, about 5 minutes. In food processor, pulse together oats, brown sugar, baking powder, baking 30 seconds.

In large bowl, beat eggs until foamy; whisk in skyr, coconut oil, vanilla and ¼ cup water. Stir in oat mixture just until combined.

Heat large nonstick skillet over medium heat; mist with cooking spray. Working in batches, drop batter by about 3 minutes. Flip pancakes; cook until bottoms are golden, about 1 minute.

PER PANCAKE about 138 cal, 8 g pro, 5 g total fat (3 g sat. fat), 16 g carb (2 g dietary fibre, 3 g sugar), 41 mg chol, 242 mg sodium, 76 mg potassium. % RDI: 6% calcium, 7% iron, 2% vit A, 4% folate.