Here's some Kelsey truth: I am a huge fan of pancakes but super picky about them. To the point that I prefer our homemade pancakes over most restaurant pancakes (this might sound familiar).
What I want from a pancake is for it to be something more than the standard buttermilk variety (yaaaawn). Give me something with whole grain or an interesting flour base (buckwheat! rye!), so it's hearty and healthy and keeps me full for a while. Chris usually doesn't get excited about pancakes for this same reason. But we recently came across a whole grain, high-protein pancake recipe that we love and it's now in regular rotation at our house. Sometimes our proteiny pancakes even make an appearance at dinner.
The pancakes are made with whole wheat flour, oatmeal, and Greek yogurt. This is my kind of pancake! And the wee Wharton IS A FAN.
We've taken to doubling this recipe so that we can have a few pancakes leftover. They can be wrapped individually in plastic wrap and frozen if desired. Pop them in the toaster still frozen and in a few minutes they are ready to make your day awesomer. Now that's a great mid-morning work snack.
So if you're with me so far on the healthy, hearty pancakes will you try one more thing? Plain yogurt on your pancakes. Shhhhhhhhh. I know. Chris was skeptical, too. But now he's a believer. A dollop of plain yogurt plus a glug of syrup. SO GOOD.
from Sally's Baking Addiction
I highly recommend doubling, one batch is never enough.
1 c. whole wheat flour
1/2 c. quick oats
1/4 t. salt
2 t. baking powder
1 t. cinnamon
1 cup milk (we use unsweetened vanilla almond milk)
2 T. brown sugar
1/4 c. Greek yogurt
1 t. vanilla
Mix whole wheat flour, oats, salt, baking powder and cinnamon together in a large bowl. Set aside. In a medium bowl whisk egg and milk together. Whisk in brown sugar, Greek yogurt and vanilla and mix until mixture is smooth. Pour wet ingredients into dry and mix until just combined.
Coat griddle or skillet with non-stick spray and heat over medium heat. When the pan is hot, spoon ~1/4 cup of batter at a time into the skillet. Cook until bubbles begin to surface; flip and cook until the pancake is cooked through, about 2 minutes. Keep pancakes on a plate in a warm oven (~170 degrees) until ready to serve.
Serve with a dollop of plain yogurt and a healthy glug of syrup. Trust me.