Every time I go out to brunch I have the same dilemma: sweet or savory. I almost always go the savory route with an omelette or other egg dish (especially if there is one involving smoked salmon), even though I regularly eat eggs at home. I know that if I order the pancakes or French toast, even if I leave the restaurant completely stuffed, I will be hungry again in 2 hours. The white bread and loads of sugar never stays with me.

But, I do really enjoy pancakes and sweet breakfasts. So, on a recent Sunday morning when I found myself with a little extra time to make breakfast, I decided to experiment with pancakes. I wanted to add oats for their belly-filling fiber.  After reviewing several online oatmeal pancakes, I came up with this version of oatmeal pancakes. Two big changes I made were using some Greek yogurt instead buttermilk (partly because I didn’t have it, but also because it makes it healthier), and cutting way back on the amount of butter most recipes called for. And, since I pretty much start every day with some form of peanut butter, I topped each pancake with a teaspoon of PB – instead of maple syrup – delicious and much more nutritious! And, lots of fruit, of course. Next time I make them I might use vanilla Greek yogurt and fruit as a topping.

These hearty pancakes have a slightly grainy texture (from the oats), but are creamy and nutty at the same time from the almond milk and Greek yogurt. It was a great twist on my regular morning bowl of oatmeal. The best part? These babies kept me full and energized for over 4 hours! I credit the fiber, protein, and healthy fats for this!

Ingredients:

  • 1/2 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1/2 cup low-fat (1%) milk
  • 1/2 cup vanilla almond milk (If you don’t have this, you can use all cows milk, or soy milk)
  • 2 egg whites, beaten
  • 2 tbsp plain non-fat Greek yogurt (optional)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • A few shakes of cinnamon
  • A pinch of salt
  • 1/2 tbsp melter butter
  • 1 tsp vanilla (I used Trader Joe’s bourbon vanilla, so good!)
  • 1 tsp brown sugar
Directions:
Soak oats in 1/2 cup milk for 5-10 minutes to soften (until milk is absorbed). Mix together dry ingredients (flour, baking soda and powder, salt, cinnamon, brown sugar)
In a separate bowl, whisk together butter, egg, almond milk (or remaining 1/2 cup of cow’s milk), vanilla, and Greek Yogurt. 
Stir wet ingredients into dry, and add oats until mixed together, but don’t overstir. 
Heat 1/2 tsp canola oil (or spray pan with oil spray) over in a large pan over medium heat. Drop 1/4 cup batter into pan and cook on each side for about 2 minutes (until slightly browned). 
Top with your choice of toppings and enjoy! 
Makes 6 medium pancakes 
Nutrition facts (per pancake without toppings): 120 calories, 2g Fat, 1g saturated fat, 19g carbohydrates, 3g fiber, 7g protein

Enjoy!

Are you more of a sweet or savory breakfast/brunch eater? 

- your food and fitness friend

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