Wholegrain Oatmeal Pancakes
🍽️ Makes 8
Ingredients
| 1 cup | 240 ml | wholegrain flour |
| 1/2 cup | 120 ml | rolled oats |
| 1/4 tsp | 1.3 ml | salt |
| 2 tsp | 10 ml | baking powder |
| 1 tsp | 5 ml | ground cinnamon |
| 1 | large egg (or 2 egg whites) | |
| 1 cup | 240 ml | milk (can be replaced with soy, rice or vanilla-almond milk) |
| 2 tbsp | 30 ml | brown sugar |
| 1/4 cup | 60 ml | yogurt |
| 1 tsp | 5 ml | vanilla extract |
| 1/2 cup | 120 ml | dark chocolate, broken into pieces |
Instructions
Products for 7-8 pieces.
- Combine the dry ingredients in a large bowl. Set aside. Whisk the egg together with the milk in a separate, medium-sized bowl. Add the brown sugar while whisking, until no lumps remain in the mixture. Add the vanilla. Gently combine the dry mixture with the wet one. Do not overmix the batter, because the pancakes will turn out hard and tough. Add chocolate or nuts of choice, but again be careful not to overmix the batter.
- Heat a non-stick pan over medium-high heat. Grease the surface of the pan with coconut oil or another oil of choice. Pour 1/4 cup of the batter into the pan and cook for a few minutes, until bubbles form around the edges of the pancake. Flip it and cook another 90 seconds, until it turns golden.
Tip: If you have some yogurt left, pour a little over the pancakes and sprinkle with berries or pomegranate seeds!