Whole Wheat Oatmeal Pancakes

This is my first real breakfast food post after caramel rolls. I am very excited to share my absolute new favorite homemade pancake recipe. I had given up on pancakes for awhile because all of the homemade pancake recipes I had tried either tasted like too much baking soda, stayed doughy and uncooked in the inside, were too hard, or left me feeling unsatisfied. I am proud to announce that these pancakes left me completely satisfied and were so indulgent.

You can spice up your pancakes however you like of course by adding chocolate chips, bananas (I added bananas), nuts, or berries.

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Makes 7-8 pancakes. The recipe can be easily cut in half to make 4 pancakes for a smaller serving size.

Ingredients:

  • 1 cp. whole wheat flour
  • 1/2 cut quick oats
  • 1/4 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 large egg (or 2 egg whites)
  • 1 cp. milk (I used almond milk)
  • 1/4 cp. Greek yogurt (plain or any flavor) (I used very berry and could not tell the taste difference in the pancakes)
  • 1 tsp. vanilla
  • optional 1/2 cp. chocolate chips or fruit etc.

Directions:

  1. Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside.
  2. In a medium bowl, whisk egg and milk together. Whisk in the yogurt until no lumps remain. Whisk in vanilla until combined.
  3. Make a well (a hole in the middle of) in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Add in the optional chocolate chips or fruit. (Do not over-mix the batter or the pancakes will be tough and dense.)
  4. Heat a griddle or pan over medium heat. Grease with cooking spray. Drop about 1/4 of the batter onto the griddle or pan. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook about 2 more minutes.
  5. Coat the griddle or pan with cooking spray again before adding more batter.

(You can freeze the pancakes up to 2 months.)

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Adapted from sallysbakingaddiction.com

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