These are probably the easiest healthiest great tasting pancakes I’ve ever made, from my FAVORITE food blog. She never lets me down.
The Original recipe blog mentioned, the pancakes “holding up well” with syrup, it was worth the mention. It’s one of the noticeably different qualities of these pancakes vs many other paleo/healthy made pancakes.
These were surely toddler approved, she gobbled EVERY last piece up!
When you involve oats + yogurt, I knew it was a recipe worth trying!
I’m raving about pancakes, I DONT do this. The last time I raved about pancakes, I was referring to these incredibly soft buttermilk pancakes at a local breakfast restaurant. For those who visit Colorado Springs area, the restaurant is called “Omlets” I know they close early afternoon because they specialize in breakfast ofcourse, but EVERYTHING there is ridiculously delicious–at a fair price!
I haven’t tried out a frozen batch yet, but I figured these pancakes are the perfect consistency to hold up in the freezer. Great for a work week or an easy weekend breakfast. The only modifications made to these; sprinkles, chocolate chips, raisins etc.. My daughter has been scraping her plates clean of these, ENJOY because we have!
What you’ll need:
- 1 cup oat flour (traditional oats blended up)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ½ tsp cinnamon
- 1 cup vanilla Greek yogurt
- 3 TBS coconut sugar (if you prefer other granulated sugar, do so)
- 1 tsp vanilla extract
- 2 eggs, lightly beaten
- 2-4 TBS almond milk (or whatever milk you prefer)
- Coconut oil of greasing
for detailed directions, please visit here.
P.S I would add more pictures but this week has been difficult to upload anything–more to come as always.