• 2 Cups old-fashioned rolled oats
  • 3/4 Cup full fat plain Greek yogurt, plus more for serving
  • 3/4 Cup whole milk
  • 2 large eggs
  • 2 Tablespoons unsalted butter, melted and cooled to room temperature
  • 1 Tsp. vanilla extract
  • 1 Tbsp. baking powder
  • 1/4 Tsp. sea salt
  • 2 Packages (6 ounces each) Driscoll’s Blackberries, divided
  • 1 Tbsp. maple syrup, plus more for serving
  1. PLACE 2 cups old-fashioned rolled oats into blender.
  2. BLEND on high until oats are broken down into a fine powder.
  3. ADD ¾ cup plain Greek yogurt and ADD ¾ cup whole milk.
  4. ADD 2 large eggs and ADD 2 tablespoons melted unsalted butter.
  5. ADD 1 teaspoon vanilla extract.
  6. ADD 1 tablespoon baking powder and ADD ¼ teaspoon sea salt.
  7. BLEND low speed until smooth and SCRAPE DOWN inside of blender as needed.
  8. SET ASIDE batter to rest 5 minutes.
  9. PLACE 1 package blackberries into a medium bowl.
  10. ADD 1 tablespoon maple syrup.
  11. MASH until blackberries are evenly broken down.
  12. SET ASIDE blackberry mixture.
  13. HEAT a large nonstick skillet over medium heat.
  14. COAT skillet lightly with vegetable oil or nonstick spray.
  15. POUR about 1/4 cup batter into skillet.
  16. SPOON about 1 teaspoon blackberry mixture onto center of pancake and SWIRL blackberry mixture gently into pancake.
  17. COOK until bubbles begin to form and remain on surface of pancake, 2 – 3 minutes.
  18. FLIP pancake and COOK 1 – 2 minutes longer until golden brown and cooked through.
  19. REPEAT with remaining batter.
  20. SERVE immediately with remaining blackberry mixture, whole blackberries, maple syrup, and a dollop of yogurt.
  1. To make ahead: Place sheets of parchment paper between pancakes. Place in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in a warm oven or toaster oven.