Switch things up in the morning with these yummy whole wheat oatmeal pancakes. A simple, yet healthy recipe with white whole wheat flour, oats, and Greek yogurt. You get extra fiber from the wheat flour and oats as well as extra protein from the Greek yogurt.

How I like to eat them:

• Spread on a little butter, add some berries and chopped nuts, drizzle on a little bit of syrup, cook up a few eggs, and enjoy!
• Spread on your favorite nut butter (I love almond butter), drizzle on a little bit of syrup, squish some raspberries and/or blueberries on top, and take with you on-the-go!

Fit tip: 

Try to get at least 20-30 grams of protein in your meals. You won’t get it by just eating one or two of these pancakes, so make sure you are pairing them with eggs, a glass of milk, a protein shake, breakfast sausage (I recommend the veggie sausages from Costco), or some other protein source. I like to keep hard-boiled eggs on hand that I can take with me if I am eating my breakfast on-the-go.

Cooking tips:

• Avoid over-mixing the batter as that will leave you with tough pancakes; just gently stir the batter until it starts to come together.
• Make sure your griddle/pan is hot before you put the batter on.
• Coat your griddle/pan with cooking spray, oil, or butter between batches if you can’t cook all of the pancakes at once.

Recipe adapted from sallysbakingaddiction.com

Healthy Whole Wheat Oatmeal Pancakes

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A simple, yet healthy pancake recipe with white whole wheat flour, oats, and Greek yogurt.

• Author: Melanie Marshall
• Prep Time: 15
• Cook Time: 5
• Total Time: 20
• Yield: 6–7 pancakes 1x
• Category: Recipes

Ingredients

Scale 1x2x3x

• 1 cup white whole wheat flour
• 1/2 cup quick oats
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 large egg (or 2 egg whites)
• 1 cup milk (any type will work)
• 1/4 cup plain Greek yogurt
• 2 tablespoons light brown sugar

Instructions

1. In a large bowl, toss the flour, oats, salt, baking powder, and cinnamon together. Set aside.
2. In a separate bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no clumps remain. Stir in the vanilla until combined.
3. Make a well in the dry ingredients and pour in the wet ingredients. Stir gently until just combined. Do not over mix batter or your pancakes will be tough and dense. If you are adding any mix-ins, I recommend throwing them in after you pour in your wet ingredients, then mix everything together. This will help to prevent over-mixing.
4. Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop ~1/4 cup of batter on the griddle. Cook until the edges start to brown and bubbles begin to form on the center and sides, about 2 minutes. Flip and cook on the other side until cooked through, about 2-3 more minutes. If you are cooking the pancakes in batches, be sure to coat the griddle/skillet between each batch.
5. Keep pancakes warm in a preheated oven (200°F) if not serving right away. Leftover pancakes can be stored in the fridge for up to 2 days and in the freezer for up to 2 months. To reheat, place in microwave (covered with a paper towel) and cook for ~20 seconds. If you like them crisp on the outside, you can also throw them in the toaster after microwaving.

Notes

Recipe adapted from sallysbakingaddiction.com

Keywords: breakfast