Raspberry oatmeal pancakes and the most versatile pancake recipe EVER
If you could only choose one pancake recipe to use forever more, I promise you, this is the one you’d want. It’s not only enormously healthy and versatile, but wonderfully tasty too. We have used this base for raspberry pancakes, blackberry pancakes, chocolate chip pancakes, blueberry pancakes, and just plain old syrup-covered pancakes. Never once have they disappointed us.
Here’s the 411 on this batter. First, it’s packed with oats, which are good for you in so many ways. They help with cardiovascular health, have anti-cancer properties, and they’re high in fiber and protein. Second, we use Greek yogurt in these pancakes, so we’re getting a calcium boost and some more protein. Then there’s the white whole wheat flour. If you haven’t started using it yet, I think you should. All the benefits of whole wheat flour are there, but because it is made from hard white spring wheat, the color and texture is lighter. Perfect for pancakes and other baked goods. There’s no oil or butter, just good stuff through and through.
If you’ve read my blog for any length of time, you know that my kids are absolutely addicted to their dad’s peanut butter chocolate chip pancakes. Well, this recipe has finally shoved that one out the door. The versatility of these are a huge hit with the kids. As Jim mans the griddle, they get to choose what kind of pancake they want. Feels a little like a diner, which is fun. But since Jim’s using the same batter for everything, it’s no big deal to sprinkle some mini chocolate chips on one, some blackberries on another, and some blueberries on a few more. It definitely takes breakfast to new heights!
Recipe: Raspberry Oatmeal Pancakes
(adapted from Sunset magazine)
1 1/2 c. rolled oats
1 c. plain, lowfat Greek yogurt
1 1/2 c. nonfat milk
1 1/2 c. white whole wheat flour (or all-purpose flour)
1/4 c. granulated sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. Kosher salt
4 large eggs
1 tsp. pure vanilla extract
1 c. berries
In a large bowl, mix oats with Greek yogurt and milk. Let stand 15-30 minutes for oats to soften. Meanwhile, in another large bowl, mix flour, sugar, baking soda, baking powder, and salt. When 15-30 minutes has passed, beat eggs and vanilla into oat mixture. Pour oat mixture into flour mixture and stir until evenly combined.
Heat griddle over medium heat. When hot, spray with nonstick cooking spray. Pour batter onto griddle and sprinkle each with berries. Cook until pancakes are lightly browned on the bottom, then turn to lightly brown the other side.
Serve pancakes right away or keep warm in a single layer on a baking sheet in a 200 degree oven.