Almond Oatmeal Pancakes with Blueberries and Yogurt

1. Chop the almonds: Finely chop or grind 80 g of almonds until they resemble a coarse flour or small pieces. This adds texture and flavor to the pancakes.
2. Separate the egg whites: Carefully separate 4 egg whites from the yolks and place them in a mixing bowl. You can save the yolks for another recipe, or discard them if not needed.
3. Melt the butter: In a small saucepan, melt 2 tablespoons of butter over low heat. Set aside to cool slightly.

1. Combine dry ingredients: In a large bowl, mix the oatmeal, chopped almonds, lemon zest, a pinch of vanillin, and stevia (to taste). This forms the dry base for your pancake batter.
2. Add wet ingredients: Pour the melted butter and 100 g of homemade yogurt into the dry mixture. Gently stir to combine.
3. Whip the egg whites: Using a whisk or an electric mixer, beat the 4 egg whites until soft peaks form. This will add fluffiness to your pancakes.

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Fold in egg whites: Carefully fold the whipped egg whites into the batter mixture until just combined. Be gentle to maintain the airiness.

1. Preheat the pan: Heat a non-stick skillet over medium heat. Add a small amount of avocado oil to coat the pan.
2. Pour the batter: Using a ladle or measuring cup, pour a portion of the pancake batter onto the skillet. Use the back of the ladle to spread it slightly into a circle, about 4-5 inches in diameter.

Cook until bubbles form: Cook the pancake for 2-3 minutes, or until small bubbles start to form on the surface. This indicates that it’s time to flip.
Flip and cook the other side: Carefully flip the pancake using a spatula and cook for another 2-3 minutes until golden brown. Repeat this process with the remaining batter, adding more avocado oil to the pan as needed.

1. Plate the pancakes: Stack the pancakes on a plate, drizzle with additional yogurt if desired, and top with fresh blueberries.

Garnish: You can add extra lemon zest or a sprinkle of almonds for a finishing touch.
Enjoy: Serve warm and enjoy the delightful flavors of these almond oatmeal pancakes!

- Homemade Yogurt: Using homemade yogurt adds a unique flavor and creaminess. If you don’t have homemade, any plain yogurt will work.

- Sweetness: Adjust the amount of stevia according to your taste. You can also use honey or maple syrup as alternatives.
- Toppings: Feel free to top the pancakes with other fruits like sliced bananas, raspberries, or a drizzle of nut butter for added flavor and nutrition.
- Make Ahead: You can prepare the batter the night before and refrigerate it for a quick breakfast in the morning. Just give it a gentle stir before cooking.

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Flour Substitute: If you prefer, you can replace part of the oatmeal with whole wheat flour or almond flour for variation.

- Refrigeration: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a toaster or microwave until warm.
- Freezing: For longer storage, freeze the pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They will last for up to 3 months. To reheat, microwave from frozen or toast until heated through.