Hopefully this winter presents to you some opportunities for mornings in. There is nothing better to me than a Saturday morning with nothing to do, nowhere to go. In our house, those rare mornings usually consist of making breakfast as a family, sipping lots of coffee and plenty of jammie wearing. It’s the best. And these Oatmeal Pancakes fit the bill for those kinds of mornings. They are so very delicious and packed with protein. Quite honestly, they are my very favorite pancakes. They form such a yummy crust around the edges and the inside is light, fluffy and sweet with an incredible texture. And don’t forget to freeze the leftovers. Pull them out and pop them in the toaster for those nutty weekday mornings. Perfect for warming those sweet bellies on cold, dreary days.
Note: You can find oat flour at almost every market. I prefer to make my own… it is so simple to do and very cost effective. To make your own oat flour for this recipe, just place 2 3/4 cups of rolled or old fashioned oats in a food processor and process until the oats resemble a very fine flour; thats it! It will look like this:
4 Large Eggs
2 Cups Plain Greek Yogurt
1 Cup Milk (almond, coconut or cows milk all work well here)
1 Tablespoon Honey
2 3/4 Cup Oat Flour *see note above
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/8 Teaspoon Cinnamon
Butter, for cooking
In a large bowl, whisk together eggs, yogurt, milk and honey until combined. Stir in oat flour, baking soda, salt and cinnamon.
Heat a dab of butter in a large skillet or griddle. Add pancake batter, 1/4 cup at a time, and cook until tiny bubbles form on the top of the cake. Flip and cook for an additional minute. Makes 15 pancakes.