Oatmeal And Yogurt Pancakes Recipes

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

Ingredients

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

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

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

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.

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