Description
Delicious and healthy pancakes made with rolled oats and Greek yogurt.
Ingredients
Scale
- 2 cups Old Fashioned rolled oats
- 1/2 cup Greek yogurt
- 2 large eggs
- 1/2 cup milk of choice
- 2 tablespoons salted butter, melted
- 2 tablespoons brown sugar
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
Instructions
- Melt the butter.
- Place all ingredients in a blender and blend on high until a smooth batter forms.
- Wait 5 minutes for the batter to thicken.
- Lightly grease a skillet with butter and wipe off extra grease with a paper towel.
- Heat the skillet over low heat.
- Pour the thickened batter into small circles (about 1/3 cup each).
- Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key!
- Then flip them and cook until golden on the other side.
- Add 1 tablespoon milk to the remaining batter and stir so that it is pourable.
- Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch).
- Place the cooked pancakes under an inverted bowl to keep them warm.
- Serve immediately with maple syrup.
Notes
- These pancakes are best served fresh.
- Keep any leftover batter in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blending and Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 6 grams
- Sodium: 200 milligrams
- Fat: 10 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 32 grams
- Fiber: 4 grams
- Protein: 8 grams
- Cholesterol: 100 milligrams