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Healthy Whole Wheat Oatmeal Pancakes

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

Ingredients

Scale
  • 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

Find it online: https://liveeattrain.com/healthy-whole-wheat-oatmeal-pancakes/