Whole Wheat Oatmeal Pancakes

After our sugar cleanse all I wanted to eat was pancakes. I actually had a dream about eating pancakes on day seven of ten. This recipe is amazing. I love it and so does my family. Wallace likes them the very most. They are very filling. I can eat one maybe one and a half depending on how hungry I am. The recipe comes from Sally’s Baking Addiction. If you haven’t been to this blog before then go and look around today. The fact that she loves funfetti so much makes me love her. But more importantly everything I’ve made from her blog has been fabulous.  When I make these for my family we  have maybe one left. Bigger families might want to double the recipe. They are best fresh. The next morning they aren’t as good as fresh off the griddle. The directions say to not over mix, and that is an important step. Lightly stir ladies. Yesterday I made the recipe with vanilla greek yogurt. Since that has quite a bit of sugar I omitted the brown sugar in the recipe. I still think they tasted great. My kids didn’t notice a difference. Try the recipe like it's written first so you know what they're supposed to taste like, and then you can try out different yogurt options. I hope you like them!

Ingredients:

• 1 cup (123g) whole wheat flour (or white whole-wheat)
• 1/2 cup (40g) quick oats
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 large egg (or 2 egg whites)
• 1 cup (240ml) milk
• 2 Tablespoons packed dark brown sugar (or light brown)
• 1/4 cup (63g) Greek yogurt
• 1 teaspoon vanilla extract
• 1/2 cup add-ins like chocolate chips or fruit, optional

Directions:

Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.

Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.

Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter.  Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.

Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.