Who doesn’t love a good pancake on a weekend morning?! Emphasis on the good, but not always good for you. I’ve discovered a recipe (for which I wish I could take credit), that is both delicious, and much better for you than some other versions. I’ve made the recipe too many times to count, and I’ve made it for many hungry tummies over the years. One of our favourite things in our home is to have a special Sunday breakfast, and these pancakes seem to be requested often, so I’ve decided it’s time I share this recipe with the masses.
So here it is, in all its glory…”my” pancake recipe.
1 cup whole wheat flour
1/2 cup quick oats
1/4 tsp salt
2 tsp baking powder
1 tsp ground cinnamon
1 large egg (or 2 egg whites)
1 cup milk (I’ve always used soy milk)
2 Tbsp packed brown sugar
1/4 cup Greek yogurt (I’ve used vanilla as well as coconut and it’s turned out well with both)
1 tsp vanilla extract
1/2 cup add-ins such as chocolate chips, fruit, etc. (this is optional, my favourite has been fresh blueberries)
Toss all dry ingredients (flour, oats, salt, baking powder and cinnamon) together in a large bowl.
In a separate bowl, whisk together egg and milk. Whisk in brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not over-mix, or the pancakes will become tough and very dense.
Heat a griddle/skillet/pan over medium heat. Coat with spray, oil, or butter (I always use coconut oil). Once hot, drop about 1/4 cup of batter for each pancake. Cook until the edges begin to look dry and bubbles begin to form (about 1 minute). Flip and cook on the other side until cooked through.
Top pancakes with pure maple syrup; they also taste delicious topped with peanut butter or a dollop of Greek yogurt!
These pancakes also work well as left overs. Heat them up for a quick breakfast in the microwave or toaster, or even eat them cold.
Recipe credit: Sally’s baking addiction