Sunday Morning Pancakes
1 cup whole wheat flour
1/2 cup rolled oats
Pinch of salt
2 tsp baking powder
1 tsp ground cinnamon
1 large egg
1 cup 2% milk
2 tbsp packed dark brown sugar
1/4 cup 2% Greek yogurt
1 tsp vanilla extract
Toss in a large bowl: Flour, oats, salt, baking powder, and cinnamon.
Set aside
Mix in a medium bowl: Egg and milk.
Whisk in: Brown sugar and yogurt
Whisk in: Vanilla
Make a well in the dry ingredients and pour the wet ingredients in. Stir gently. Do not overmix.
Coat iron skillet with butter and heat over medium-heat. Pour batter in skillet and cook until bubbles form in the center. Flip and finish cooking. Place finished pancakes in a 200F oven to keep them warm while the rest of the batter is cooked. Re-butter the skillet before each batch.
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These pancakes are moist, healthy, thick, and filling. The oats add volume, the cinnamon and vanilla add flavor, the brown sugar adds sweetness, and the yogurt keeps the pancakes from going dry (while also adding some protein).
You can add fruit or chocolate chips, if you want. Just fold them in to the batter before cooking. Again, do not overmix (or else the pancakes will get dense).
There are no “bad” ingredients, and nothing artificial in the recipe. The kids eat these things up.
Also, for an added bonus, try smothering your pancakes in house-made superfood chocolate. The recipe is below.
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Superfood Chocolate
1/3 cup cacao butter, shaved
5 tbsp cacao powder
2 tbsp agave nectar
Pinch of sea salt
Melt over very low heat: Cacao butter
Remove from heat once completely melted
Whisk in: Cacao powder and salt
Whisk in: Agave nectar
Use immediately.