There’s nothing quite like waking up to a fresh batch of pancakes on the weekend—but not all pancakes are created equal. This recipe gives you the best of two breakfast favorites simultaneously. The pancakes are wonderfully light and fluffy, but the oats make them hearty and imparts a delightfully nutty flavor. Be the MVP of your household by giving this recipe a whirl. Trust us.
1 cup whole-wheat flour
½ cup quick cooking oats
¼ teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1 cup vanilla almond milk
2 tablespoons dark brown sugar
¼ cup greek yogurt
1 teaspoon vanilla extract
1 cup mixed berries
¼ cup coconut oil
Rinse berries and roughly chop larger ones, if necessary. Crack eggs into separate bowl.
In a large bowl, whisk together flour, oats, salt, baking powder, and cinnamon.
In a separate large bowl, whisk together egg, milk, sugar, yogurt, and vanilla.
Slowly add dry ingredients into wet mixture. Fold in rinsed berries.
Heat coconut oil in a large pan over medium heat. When shimmering, add pancake batter in desired size, and cook until lightly browned on the outside and bubbles form on the surface, about 2-3 minutes per side. Flip and cook until cooked through the middle. Work in batches, if necessary.
Enjoy with syrup, whipped cream, nuts, and more berries.
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