First, I apologize if you think it looks sloppy but the above photo is an action shot, you see. The butter was not strategically placed where you see it. That, my friends, is a shot of the butter melting down the warm, fluffy pancake and I couldn’t resist sharing it.
Let me preface this post by saying I have never been a huge pancake fan. Actually I have always straight up disliked them and believe me I have tried and tried. My husband, on the other hand? Quite the pancake connoisseur. He’s got pre-recs people. They need to be soft and fluffy on the inside with that ring of slight crunch around the edges with just a hint of sweetness. I try to come up with a different pancake recipe each time I make them; mostly because I just have not come up with one that knocks my husbands socks off..or I can even take more than one bite of, for that matter. Until these. They have converted me, people, an achievement that I’m not sure the worlds greatest pancake fairy could accomplish.
These are the real deal. I knew I’d never be trying to concoct another pancake recipe again when my husband exclaimed “these are it, perfection”. If you cook them just long enough you’ll get that perfect ring of golden crunch around the outside with that fluffy, smooth, better-than-any-pancake-I’ve-ever-had texture on the inside. And the flavor is what was so pleasing to me. I think what I dislike most about typical pancakes is that cakey, white flour, bland taste that comes with them. These, on the other hand, have a tiny bit of nuttiness from the oat flour and that hint of cinnamon is the perfect compliment. The very best part? They are packed with protein and nourishment…and there’s no refined sugar or flour so you can feel extremely good about starting your day with these. They are great for freezing, too. I just make an entire batch and freeze each leftover cake on a cookie sheet in a single layer. Once they are frozen I transfer them to a plastic freezer bag to store. I pull them out in the mornings and zap them in the microwave for about 2 minutes and they taste as good as new…perfect quick breakfast that my toddler adores.
Protein-Packed Oat Pancakes
Notes: This recipe can easily be halved. Be sure to use gluten free oats if you would like to make this recipe gluten free. Also, if you do not have oat flour its very simple to create a flour from old fashioned oats. Simply place 2 3/4 cups of oats in the food processor and process until they become a flour-like texture. You can also do this in large quantities and store in an airtight container until next time you need it.
2 Cups Greek Yogurt
1 Cup Milk (preferably whole or 2%)
1 Tablespoon Honey or Pure Agave Nectar
2 3/4 Cups Oat Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/8 Teaspoon Cinnamon
Butter or Coconut Oil
In a large bowl whisk together eggs, yogurt, milk and honey until combined. Stir in oat flour, baking soda, salt and cinnamon.
Heat a dab of butter or oil in a large skillet or griddle. Add pancake batter, 1/4 cup at a time, and cook until tiny bubbles form on the top of the cake. Flip and cook for an additional minute. Makes 15 pancakes.