oatmeal yogurt pancakes

I love pancakes and am always looking for new, delicious recipes to try.  I recently found a recipe for oatmeal yogurt pancakes, spiced it up a little bit, and voila! These pancakes are a little on the denser side because of the oatmeal, but are super moist and delicious. They use plain greek yogurt, which gives them a buttermilk pancake taste without the buttermilk calories. 😉

Oatmeal Yogurt Pancakes w/ Blueberries and Chocolate chips (makes ~6 4″ pancakes)

1 cup plain greek yogurt

1 egg

2 tbsp oil (whatever’s your favorite- olive oil, grapeseed)

1 tsp vanilla

1/2 cup quick oats

1/2 cup flour

2-3 tablespoons sugar

• if you’re adding fruit or chocolate use 2 tbsp; if you’re making plain pancakes use 3 tbsp

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1 cup blueberries (optional, I used fresh, but frozen would work, too)

1/4 cup bittersweet chocolate chips

1 tablespoon unsalted butter, cut into 6 pieces for cooking pancakes

– Whisk together egg, yogurt, oil, and vanilla

– Add oatmeal, flour, sugar, baking powder, cinnamon and salt and stir well

– Fold in blueberries and chocolate chips

– Heat non-stick griddle or pan over medium-low heat with butter

– Using ~1/2 cup spoon batter onto pan and cook ~5 minutes until you can see small bubble burst through on the top side of the pancake

– Flip pancakes and cook for another 4-5 minutes. If you need to cook the pancakes in batches, keep them warm in the oven at 150-200 degrees

If you’ve added fruit and/or chocolate chips these pancakes are delicious on their own no butter or syrup needed!

Variations:

– Substitute the blueberries for chopped bananas

– Make the pancakes plain and garnish with fresh strawberries and whipped cream

– Cook peaches, apricots, apples, pear, or strawberries with a little bit of sugar and orange juice over medium heat for 5-10 minutes until fruit is just tender and serve over plain pancakes

– Use frozen mixed berries