Pancakes have been my favorite breakfast food pretty much forever.
As a child they were the only thing I would ever order when we went out to breakfast, and the bisquick pancakes my grandma would make after sleepovers remain one of the best foods I’ve ever eaten (I would really like to know what magic she used because I’ve tried to recreate them using the exact ingredients, but they’re NEVER as good).
My only complaint about pancakes is that often times I’m hungry again within an hour of eating them. These pancakes solve that problem, because they’re protein packed and so, so filling.
You can make super simple pancakes by combining oats, Greek yogurt, and eggs in a blender (you don’t even need a fancy blender, mine was $25 at Target). Since I have a serious inability to eat anything plain, I jazz mine up by adding cinnamon, vanilla, and brown sugar.
I’m pretty positive pancakes and syrup are guaranteed to make any morning brighter.
They are fluffy, hearty, cinnamon-y sweet goodness and I highly suggest you whip up a batch of this weekend, just look at that syrupy deliciousness!
- - 3/4 cup plain Greek yogurt (I used full fat, but any kind will work)
- - 2 large eggs
- - 3/4 cup oats (I used old fashioned)
- - 2 teaspoons baking powder
- - 2 teaspoon vanilla
- - 2 tablespoons brown sugar
- - Butter
- - Syrup
- - Add all ingredients to a blender and blend until smooth
- - Melt butter in a skillet or griddle over medium heat
- - Once the butter is melted and the griddle is hot pour the batter onto the griddle, I use about 1/4 cup at a time, but you can make them any size you want
- - Cook until bubbles begin to form and the pancake looks drier around the edges
- - Flip and cook for a few minutes on the opposite side
- - Repeat with remaining batter
- - Serve with butter and syrup as desired
- - You can use cottage cheese in place of the Greek yogurt