For the past few weeks, I have woken up on Saturday mornings with a serious craving for pancakes. Like many people, my weekday mornings are way too hectic to consider making something like pancakes that take more time to prepare, and often I am eating at the office (which lets face it, indulging in pancakes at your desk is just NOT the same). Weekend mornings are my chance to take a little more time to make breakfast and be more crafty.
With my Saturdays often packed with fun activities or chores, however, I don’t have time to be weighed down by a heavy breakfast; many store-bought mixes leave you feeling like you need to crawl back into bed to sleep off a food coma. Packed with whole grains and fiber, these will leave you feel satisfied, energized, and ready to take on whatever your weekend has in store for you.
The best part about these pancakes? They’re made with ingredients easily found in most people’s pantry, and they are incredibly versatile! Feeling a little indulgent? Sprinkle in some chocolate chips for a sweet treat. Looking for a sweet and tangy twist? Add a splash of lemon juice instead of water to the batter then scatter some blueberries in each pancake. The combinations are endless if you use this simple pancake recipe as a base!
Ingredients:
- 1 1/2 cup oats
-
2 bananas
-
1 egg + 1 egg white
-
1/4 cup greek yogurt
-
2 tsp baking powder
-
1/2 tsp cinnamon
-
pinch of salt
-
1/2 T maple syrup
- splash of water
Directions:
- In a large bowl, slightly mash the bananas.
- Add all of the remaining ingredients to the bowl, and use a hand blender or stand mixer to blend into a thick batter. If you prefer a more uniform batter with less oat texture, transfer all ingredients to a regular blender instead and blend until smooth.
- Heat a griddle (or large frying pan) to medium-high heat and grease the pan with your preferred oil or butter.
- Once the griddle is warm, pour or scoop the batter onto the griddle to form the individual pancakes, using about 1/3 cup of the batter for each pancake.
- When you see bubbles start to form around the edge of each pancake, sprinkle in your chocolate chips, blueberries, or other topping, if desired.
- Flip the pancakes and let cook for an additional 4-5 minutes, or until both sides are golden brown.
- Repeat this process until all the batter is used up! This recipe yields 8-10 pancakes.
Note: This recipe was created to serve 2 people. If you are cooking for one, however, you can easily cut the recipe in half (omit the additional egg white, not the full egg). Even if I am just making this recipe for myself, however, I like to make the full recipe and put half the pancakes into a ziplock bag in the fridge or freezer for later — they are delicious reheated too! You can also easily scale up this recipe to feed a larger family or to be the ultimate host at your next brunch get together!