I like to make a hot breakfast as often as possible, which usually just amounts to eggs on the weekend (and MAYBE once during the week). Anyway, after having delicious egg sandwiches (whole wheat toast, cottage cheese, avocado, spinach, tomato, and egg… mmmmm) on Saturday morning, I was left with only one egg for Sunday’s breakfast. SO, I decided to make some pancakes. I love trying new, healthy recipes and was super excited when I came across this recipe for Whole Wheat Oatmeal Pancakes.
- 1 cup (123g) whole wheat flour (or white whole-wheat)
- 1/2 cup (40g) quick oats (I didn’t have quick oats, so I threw 1/2 cup – or maybe a smidge over – in the food processor to grind it up smaller… cooks more similarly to the quick oats this way)
- 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 (I used half greek, half plain organic)
- 1 teaspoon vanilla extract
- 1/2 cup add-ins like chocolate chips or fruit, optional (we put fruit on top)
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 overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again – do not overmix 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 center 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.
We served our delicious pancakes with plain yogurt, fruit and syrup. DELISH! They’re denser than your average pancake, but honestly, so tasty.
I’m feeling a lot better today. Headache is gone, as is the stomach ache… my back is a bit achy today, but nothing unmanageable. My darling momma sent me home early from work yesterday, which was great. I was able to relax on the couch – while folding laundry and of course, keeping the machine running – and just take it easy. I actually went through my linen closet last night, and purged a bunch of old sheets/curtains/quilts/etc and reorganized the cabinet to make room for baby. It was pretty simple and TOTALLY rewarding. Plus, now we have even more crap to sell at our garage sale this summer.
In other news, my amazing friend Jenna has agreed to lend us her glider chair until our new one arrives. She was planning to sell hers, so she is VERY graciously going to put off selling it for a few months and maybe we’ll even try to sell it for her at our garage sale.
And speaking of the chair, send us positive vibes… tonight is “D Day” with the chair. If all goes as planned, Mark’s dad will be helping us to bring back the original chair tonight and beg them to accept our return for money (versus store credit). Keep you posted!