Oatmeal And Yogurt Pancakes Food

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OATMEAL PANCAKES - WITH GREEK YOGURT



Oatmeal Pancakes - With Greek Yogurt image

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.

Provided by internetnut

Categories     Breakfast

Time 18m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.).
  • Pour about 3 tablespoons of the batter onto a heated griddle or "platter" and cook until puffed and lightly golden on both sides.
  • These nutritious pancakes are traditionally serve with fruit preserves.

OATMEAL AND YOGURT PANCAKES



Oatmeal and Yogurt Pancakes image

I needed something filling to eat for breakfast before school, so I brought several recipes to form this one. You can add other flavorings as needed.

Provided by dmr4023-aaa

Categories     Breakfast

Time 25m

Yield 20 Pancakes, 10-15 serving(s)

Number Of Ingredients 12

1 1/2 cups oatmeal
1/2 cup milk
milk
1 cup flour
2 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
2 cups yogurt
1 teaspoon vanilla
3 egg whites
2 tablespoons peanut butter

Steps:

  • In one bowl, pour the milk over the oatmeal to soak.
  • Mix the dry ingriedience in one bowl.
  • Mix the other ingredience in another.
  • Combine all of the bowls together.
  • Add milk until it is the right consistency.
  • Pour 1/3 cup of batter into a greased frying pan on medium heat.
  • Tip shake the frying pan to get the pancake to spread out.
  • Cook until the sides of the pancake pull up from the pan about five minutes. DO NOT OVERCOOK. It blackens quickly.
  • Flip the pancake over and cook for another minute or so.
  • Serve with butter.
  • Batter will keep overnight.

Nutrition Facts : Calories 166.9, Fat 4.6, SaturatedFat 1.8, Cholesterol 8.1, Sodium 223.8, Carbohydrate 24.4, Fiber 2, Sugar 5.6, Protein 7.2

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