Oatmeal Pancakes
Ingredients
The batter
-
2
tablespoons
canola oil or melted, cooled unsalted butter or melted, cooled coconut oil
-
¾
cup
nonfat plain Greek yogurt
-
½
cup
nonfat milk
-
2
cups
old fashioned rolled oats (divided)
-
2
large
eggs
-
3
tablespoons
pure maple syrup
-
1
teaspoon
vanilla extract
-
½
teaspoon
ground cinnamon
-
1
tablespoon
baking powder
-
½
teaspoon
kosher salt
-
½
cup
mix-ins of choice (optional, e.g., toasted chopped nuts, chocolate chips, blueberries, or diced fresh or dried fruit)
For serving
-
to taste
pure maple syrup
-
to taste
butter
-
to taste
any of your favorite pancake toppings
Instructions
- Preheat the oven to 200°F if you want to keep pancakes warm.
- Combine most of the oats and all other ingredients (except mix-ins) in a blender and blend until smooth.
- Stir in the remaining oats and any mix-ins, then let the batter rest for 10 minutes.
- Heat a nonstick skillet or griddle over medium-low heat and lightly grease if necessary.
- Pour ¼ cup of batter onto the skillet and cook until golden and dry at the edges, about 3 to 4 minutes.
- Flip and cook the other side for 1 to 2 minutes until golden.
- Repeat with the remaining batter and serve with desired toppings.
Nutrition Facts (estimated)
Servings
12 pancakes
Calories
109
Total fat
4g
Total carbohydrates
14g
Total protein
4g
Sodium
20mg
Cholesterol
28mg
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