Pancakes Forever!!!!

Recently I was at the farmers market and a guy stopped me, he said that he’d taken my healthy breakfast foods class a couple of years ago and he LOVED the pancakes, he’d been making them on a weekly basis ever since.  Awww, that was so nice.  Then I thought when is the last time I made pancakes? Since I’m married to a European, he doesn’t have childhood memories of pancakes and you know could basically take them or leave them.  I however grew up eating pancakes every Saturday.  Usually in the shape of Mickey Mouse or a bunny.  I hear my dad now does Sponge Bob pancakes too!

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Well… we couldn’t have my kid grow up without Mickey and Sponge Bob pancakes now could we? So I stirred up an extra big batch of my real food pancakes so I could freeze a bundle and toss them in the toaster for weekday breakfasts.  Just cool them off on a rack, then pile in a freezer bag with paper towels in between!

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Ooh I do love my big griddle pan, if you don’t have one they are so worth it.  My favorite one came from a latin grocery store, it’s actually supposed to be a tortilla warmer.  It’s heavy, great quality and was super cheap!!!

If you have buttermilk, use that instead of the yogurt, I just always happen to have yogurt laying around the house! If you’re against grinding the oats, you can always just substitute the same amount of whole wheat flour, they’ll still turn out fine.  This time of year, a little pumpkin pie spice stirred in would be FANTASTIC!!

Multigrain Pancakes

2            cups plain yogurt

1 ¼         cups rolled oats

¾           cup unbleached all-purpose flour

½           cup whole wheat flour

2            tablespoons sugar

2 ¼        teaspoons baking powder

½           teaspoon baking soda

½           teaspoon table salt

2            large eggs

2            tablespoons olive oil

1            teaspoon vanilla extract

Process oatmeal in a food processor or blender until finely ground, 2 to 2 ½ minutes; transfer to large bowl. Add remaining flours, sugar, baking powder, baking soda, and salt; whisk to combine.

Whisk eggs, oil, and vanilla into yogurt until combined. Pour mixture into dry mixture and whisk gently until just combined (a few streaks of flour and lumps should remain). Do not over mix. Allow batter to sit while pan heats.

Heat a large nonstick skillet over medium-low heat. Spray with nonstick spray. Pour 1/4 cup batter onto skillet. Cook pancakes until small bubbles begin to appear evenly over surface, 2 to 3 minutes. Flip pancakes and cook until golden brown on second side, 1½ to 2 minutes longer.   Repeat with remaining batter, adjusting heat if necessary.

Need more breakfast ideas? What about this or this?

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