Place flour, oats, baking powder and baking soda in a medium sized bowl. Stir with a whisk to combine.
In a separate bowl, whisk together eggs, yogurt and milk.
Make a well in the centre of the dry ingredients, add the wet ingredients and stir to combine. Do not overmix. Set the batter aside while you prepare the fruit.*
When ready to cook, heat a large non-stick frying pan over medium heat. Have your platter of sliced fruit standing by.
Drop about ¼ cup of batter into the pan and gently place several pieces of fruit onto each pancake.
Cook until the surface of the pancakes has some bubbles and a few have burst, 1 - 2 minutes. Turn carefully with a spatula, and cook until browned on the underside, about 1 minute more.
The fruit side will brown quickly.Repeat with the remaining batter.
Serve the pancakes with extra fruit, a dollop of Greek yogurt and Pure Maple Syrup.
I use Bob’s Red Mill Gluten Free Rolled Oats, but please note, even though these pancakes contain certified gluten free oats, they may not be suitable for all coeliacs.If you’re not a coeliac or gluten intolerant you can use wheat flour and regular rolled oats.If using wheat flour, it’s a good idea to let the batter rest 20-30 minutes before cooking so the gluten relaxes.The fruit is used in the pancake and served with the pancake. Choose from sliced bananas, strawberries and kiwi fruit.If you don’t use all the batter it can be stored, covered, over-night in the fridge for use the following day.