Pancakes are usually derided as being an unhealthy breakfast option for two reasons:
- Too high in simple carbohydrates,
- Too high in sugar.
However, as an avid pancake lover, I was not going to be giving up pancakes anytime soon, so I came up with the following recipe which has no refined flour or sugar. By using Greek yogurt and oatmeal, these even have a respectable amount of protein. Enjoy!
- Wet Team
- 1 C Milk (I used 2% but any will do)
- ½ C Unsweetened Vanilla Almond Milk
- ⅓ C Greek yogurt
- 1 egg, slightly beaten
- 1 TBSP Honey
- Vanilla Extract to taste
- Dry Team
- 1 ½ C oat flour (don’t buy this. Grind your own in a food processor, Nutribullet, etc.)
- ½ C rolled oats
- ½ tsp. baking soda
- Pinch (about ¼ tsp.) kosher salt
- Cinnamon and nutmeg to taste
For those baking enthusiasts among you, the process for making this is called the muffin method. If you know what that means, feel free to skip ahead and enjoy your pancakes now. For everyone else, here is what the muffin method entails. Pay attention, it is very difficult.
- Combine wet ingredients in a small bowl.
- Combine dry ingredients in a large bowl.
- Add wet ingredients to dry ingredients and mix until just incorporated.
Don’t overmix the batter, this will create more gluten in the dough which makes it more chewy like bread, and less soft like pancakes. If you’re into that, go for it. Sometimes I want bread-cakes, too.
Next, heat up a nonstick skillet or griddle, spread with just a touch of butter (grass fed would be best!) and scoop out your desired amount of batter. Cook until bubbles form on top of the batter, flip, and cook until browned on the second side. The time will depend on the heat of your griddle/pan, but mine normally take 2-3 minutes per side.
Nutrition: (Entire amount of batter)
Calories – 970 Fat – 24 Carb – 145 Protein – 45