Oatmeal Pancakes - With Greek Yogurt |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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When I made these I did end up adding milk to thin the batter. I let the mixture sit while preparing a quiche to allow the oats to soften. Which resulted in adding more milk to thin the batter. I cooked these on my indoor grill 4 minutes on each side. I topped these pancakes with a mixture of greek yogurt and sugar free strawberry preserves. This came from Voskos Greek Yogurt. Ingredients:
1 egg, beaten |
1 cup voskos greek yogurt (plain) |
1/2 cup quick-cooking oats |
1/2 cup flour |
2 tablespoons sugar |
2 tablespoons oil |
1 teaspoon double-acting baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
milk (optional) |
fruit preserves |
Directions:
1. In a bowl, stir the yogurt into the egg, then add the oats, flour, sugar, oil, baking powder, baking soda, salt, and cinnamon. (if you want a thinner batter, add some milk.).
2. Pour about 3 tablespoons of the batter onto a heated griddle or “platter” and cook until puffed and lightly golden on both sides.
3. These nutritious pancakes are traditionally serve with fruit preserves.
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