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Oats and Yogurt Pancakes

Orange Icon  Oats and Yogurt Pancakes

Orange Icon  Oats and Yogurt Pancakes

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Submitted by: Diane Spinney

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Servings: 12

Breakfast for people on the go. Cook up a batch on the weekends and freeze. Reheat for quick breakfasts throughout the week.

  • 2 c. oats, old fashioned rolled, dry, organic
  • 2 c. yogurt, plain, full-fat, organic
  • 1/2 c. flour, brown rice, organic
  • 1/2 c. oat bran, organic
  • 1 scp. stevia, loose
  • 1 1/2 tsp. baking powder, organic, gluten & aluminum-free
  • 1 1/2 tsp. baking soda, pure
  • 1 tsp. sea salt, unrefined and pure
  • 2 egg, omega-3, cage-free, organic
  • 3 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 1 tbs. coconut oil, raw, extra-virgin, organic

In a medium size bowl, combine the oats and the yogurt. Cover and refrigerate overnight. In the morning, sift together both flours, stevia, baking powder, baking soda, and salt onto a piece of waxed paper, or in a separate bowl. In a large bowl, beat eggs until frothy. Stir in oatmeal mixture. Blend in flour mixture. If the batter is very thick, add melted butter. Preheat skillet, and lightly oil it with coconut oil. For each pancake, I used 1 heaping tablespoon of batter and patted it into a 3 inch long oval.

It made 24 pancakes.

I usually eat 2 for breakfast, topped with nut butter.