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Whole Wheat and Oatmeal Pancakes
These delicious Whole Wheat and Oatmeal Pancakes warm your heart as you enjoy a wholesome breakfast that gives you a boost of energy for your day.
Servings 12
Calories 86kcal
Ingredients
- 3/4 cup quick-cooking oats
- 1 1/2 cups + 2 tablespoons reduced fat milk
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 egg lightly beaten
- 2 tablespoons unsalted butter melted
- 1 tablespoon packed brown sugar
- blueberries optional, for topping or mixed into batter
Greek Yogurt Honey Cinnamon Dip
- 6 ounces Greek Yogurt I love Chobani Vanilla
- pinch cinnamon to taste
- honey to taste
Instructions
- Soak oats in 3/4 cup milk for 10 minutes.
- Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons milk, and oat mixture into dry ingredients until just combined. If the batter is too thin, add flour.
- Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Drop blueberries into pancakes. Flip with a spatula and cook the other side, about 1 minute more. (Lightly oil griddle between batches.)
Greek Yogurt Honey Cinnamon Dip
- Mix together and put on the side of the plate to dip the pancakes into. My kids love this when the pancakes are cool, they pick up the whole pancake with their hands and dip it in there. Don’t mind that, it just means fewer dishes for me.
Notes
Adapted from Honest Cooking.
Nutrition
Calories: 86kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 186mg | Potassium: 145mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Calcium: 67mg | Iron: 0.6mg