Instead of trying to avoid the temptations of Pancake Day, why not try our easy recipe for healthy whole wheat oatmeal pancakes?
- Yield: 7-8 pancakes
- Prep Time: 5 minutes
- Total Time: 25 minutes
- 1 cup (123g) whole wheat flour (or white whole-wheat)
- 1/2 cup (40g) quick oats
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 large egg (or 2 egg whites)
- 1 cup (240ml) milk*
- 2 Tablespoons dark brown sugar (or light brown)
- 1/4 cup (63g) Greek yogurt*
- 1 teaspoon vanilla extract
- 1/2 cup add-ins like chocolate chips or fruit, optional
Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the 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 the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again – do not over-mix the batter.
Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the centre or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.
Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.
*Recipe tested with both skim and vanilla almond milks. Soy milk, 1%, 2%, buttermilk, or rice milk are OK.
*Recipe tested with plain 0% Greek yogurt. Regular yogurt, any milk fat and your choice of flavor, is OK.