Description
This is the BEST healthy pancake recipe I’ve ever made! Make it to eat fresh or freeze them to have a hassle-free, healthy and delicious breakfast whenever you want.
Ingredients
Scale
- 1 cup old fashioned oats
- 1 cup whole wheat flour (can use all purpose, too)
- ¼ cup packed brown sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp ground cinnamon
- ¾ cup milk
- ¾ cup yogurt
- 2 large eggs
- ½ tsp vanilla
- 1 mashed banana
- ½ cup blueberries (cut in half if large)
- 3 tbsp canola oil (to coat pan when cooking the pancakes)
Instructions
- In a medium bowl, mix first 6 ingredients together (the dry ingredients).
- In a large bowl, whisk milk, yogurt, eggs and vanilla (the wet ingredients).
- Whisk dry ingredients into wet ingredients JUST until blended (don’t over-mix).
- Fold in mashed bananas and blueberries.
- Use a non-stick skillet and add a little oil to coat the bottom of the pan so pancakes don’t stick.
- Working in batches, use an ice cream scoop to portion out the pancakes to pan. I like to make them small so I can make four at a time.
- Cook until bubbles form on top and the bottom is golden brown (about 2 min).
- Then flip and cook other side till golden brown (another 1-2 minutes).
Enjoy with syrup, honey, whipped cream, fresh fruit…the options are endless!
Notes
- Don’t over mix your batter! That way it’ll stay tender and have a great crumb.
- You can use frozen blueberries if you don’t have fresh blueberries on hand. Make sure you thaw them and pat them dry before putting them in the batter so they don’t water it down too much.