I have been having a holiday weekend crisis. People keep asking what our plans are, and I have to admit we have none. Normally I would LOVE a weekend with no plans, but with high expectations of Labor Day fun, I am feeling a bit lost.
So this morning, determined to muster up some holiday spirit, I decided to try a new pancake recipe. I’ve been excited to try these oatmeal blueberry yogurt pancakes from Ambitious Kitchen for a while now. So with a few adaptations based on family preferences, I came up with my version of these delicious blueberry yogurt pancakes.
These are the things I LOVE about these pancakes:
- They are packed with protein from yogurt, oats, eggs, and banana
- They have a spongy, moist texture
- You add the fruit as you are cooking them in the pan, which means you can custom make each pancake for its recipient. Blueberries for one, chocolate chips for another
- They are made with whole wheat flour, adding fiber to your meal
- The batter is sweet enough that you do not need maple syrup (although those of you with a sweet tooth might want some anyway)
And while they may not be for pancake purists, my American husband proclaimed that these are the best pancakes he has ever tasted!
- 1 cup oats
- ½ cup whole wheat flour
- 1 tsp baking powder
- ⅔ cup vanilla yogurt
- ⅔ cup plain yogurt
- 1 ripe banana
- 2 eggs
- 1 tsp vanilla extract
- Blueberries, chocolate chips, chopped strawberries, mango, or any other pancake topping your heart desires
- Place the oats, vanilla yogurt, plain yogurt, banana, eggs, and vanilla extract in a mixer or nutribullet and blend until smooth.
- Pour mixture into a large bowl and stir in the whole wheat flour and baking powder until just combined.
- Heat a skillet (frying pan) over a medium-low heat with a drizzle of oil or a small amount of butter.
- Pour the pancake batter in ¼ cups into the heated skillet.
- Immediately sprinkle blueberries, chocolate chips, or your choice of topping onto the pancakes.
- Cook gently until bubbles start to appear on the surface.
- Flip the pancakes and cook the other side for about 90 seconds, or until golden brown (you can gently lift the edge with a spatula to check the color).
- Remove from the pan and enjoy, with or without maple syrup.