I believe that at least once a week one should make pancakes at home. The combination of basic pantry ingredients mixed with liberal amounts of love and some perseverance [waking up early] will breakfast time with your family all the more special. It takes nothing more than yogurt, oats and whole wheat flour to conjure this batch of absolutely delicious pancakes from Sally’s Baking Addiction so there is no reason to deprive yourself of the simple pleasures of life. For my more weight conscious friends, you can always substitute the chocolate with fresh or frozen berries but if you feel that it might be too “healthy” for you, feel free to keep a dish of butter or maple syrup on the side.
YOGURT & OATMEAL PANCAKES
1 cup (123g) whole wheat flour
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 light or dark brown sugar
1/4 cup (63g) unsweetened yogurt
1 teaspoon vanilla extract
1/2 cup milk chocolate, chopped
- Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set this mixture aside.
- In a separate medium bowl, whisk egg and milk together. Whisk in 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 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 center or sides of pancake, about 1 minute.
- Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle for each pancake.
- 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. Makes 7-8 pancakes.
Yogurt & Oatmeal