1/2 cup gluten free rolled oats
1/2 teaspoon baking powder
1 container (5.3 oz) siggi's blueberry or vanilla bean yogurt
1/2 medium ripe banana
1/2 teaspoon vanilla
1/3 cup fresh or frozen blueberries, plus more for serving
Place all ingredients except fresh blueberries into a blender; blend until smooth. You may need to add a teaspoon or two of almond milk if batter is way too thick. Set batter aside to thicken up for a few minutes. If batter is too thin, add a tablespoon or two more of oats and blend again.
Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add a few blueberries on top. Cook until bubbles appear on top. Flip cakes and cook until golden brown on