Description
Delicious and fluffy pancakes made with wholesome ingredients and perfect for breakfast!
Ingredients
Scale
- 2 tablespoons canola oil (or melted, cooled unsalted butter or melted, cooled coconut oil)
- 3/4 cup nonfat plain Greek yogurt
- 1/2 cup nonfat milk
- 2 cups old fashioned rolled oats (divided; or quick oats; do not use steel cut or instant)
- 2 large eggs
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract (pure)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup mix-ins of choice: toasted chopped nuts (chocolate chips, blueberries, or diced fresh or dried fruit; optional)
- For serving: pure maple syrup, butter, or any of your favorite pancake toppings
Instructions
- Preheat the oven to 200 degrees F to keep pancakes warm between batches.
- Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
- Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed.
- Stir the remaining 3/4 cup oats and any desired mix-ins into the batter. Do not blend again.
- Let the batter sit for 10 minutes while you heat the skillet/griddle and prep toppings.
- Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed.
- Drop the batter by 1/4 cupful into the pan. Let cook for 3 to 4 minutes until edges are dry and small bubbles form on top.
- Gently flip pancakes and cook for another 1 to 2 minutes until golden on both sides.
- If desired, transfer pancakes to a baking sheet and keep warm in the oven between batches.
- Repeat with remaining batter and serve hot with desired toppings.
Notes
- If you’d like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg