Tuesday, July 7, 2015

{What Will Ate} Whole Wheat Oatmeal Pancakes

The world of two year old eating is extremely unpredictable and a little hard to navigate some days. I have found that a huge variety is key to getting Will to eat well rounded, healthy meals. One thing I can almost always count on, though, is that he almost always eats a great breakfast! I love that he starts his days with a nutritious breakfast and a nice full belly!

These whole wheat oatmeal pancakes have been on regular rotation in our house for the past couple of months. Greek yogurt is the secret ingredient in these cakes, keeping them nice and fluffy and not dry at all. Our favorite mix ins are blueberries, peaches and bananas. Chocolate chips are a nice treat on the weekends or special occasions. Will gobbles these up! The batter also cooks nicely in my Belgian waffle iron on level three. A batch of these pancakes usually lasts Will most of, it not the entire week. The waffles freeze beautifully, too- just defrost and reheat in the toaster!


Whole Wheat Oatmeal Pancakes
recipe adapted via Sally's Baking Addiction

1 cup whole wheat flour
1/4 cup organic old fashioned oats
1/4 tsp. salt
2 tsp. baking powder
2 tsp. ground cinnamon
1 large egg
1 cup unsweetened vanilla almond milk or regular milk
2 Tbsp. coconut sugar
1/4 cup 2% plain Greek yogurt
2 tsp. vanilla extract
1/2 cup add-ins (blueberries, peaches, chocolate chips, etc.)

Toss the flour, oats, salt, baking powder and cinnamon together in a large bowl. Set aside. In a medium bowl, whisk the egg and milk together. Whisk the coconut sugar and yogurt in and mix until smooth. Add in vanilla and whisk until well incorporated. 

Make a well in the dry ingredients, and pour in the wet ingredients. Mix gently until just combined. Toss in your add-ins.

Heat a griddle or skillet over medium heat. Coat generously with coconut oil, cooking spray, butter- whatever you normally use. Once the surface is hot, scoop the batter out in 1/4 cup and drop onto the griddle. Cook until the edges begin to look dry and bubbles form in the center of the pancake, about 2-3 minutes. Flip to the other side and cook for an additional minute. Coat the surface as necessary while the you cook the remaining pancakes. 

Serve with syrup or honey and fresh fruit. 

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