Who doesn't love pancakes? What I don't love about a typical pancake is the crash that you may often get after eating a hefty stack and the hunger that quickly arrives an hour or so after eating. What if you can have your pancakes and still feel great afterward? Enter the fully loaded powerhouse pancakes full of Greek yogurt, chia seeds, eggs, and oats!
These pancakes are far from your average stack. They are gluten-free, loaded with fiber from almond flour, oats, chia seeds, and fresh fruit, and include high quality protein from Oikos Plain Greek Nonfat Yogurt and pasture-raised eggs. Unlike your traditional pancake made with white flour and sugar which don't bring much nutritional value, these pancakes are sweetened with banana and blueberries and are full of flavor from cinnamon and cardamom. My favorite part about these pancakes is that you throw all the ingredients into the blender and purée - no multiple bowls or whisks needed.
You can say good-bye to the days where yogurt is only eaten with fruit or granola - not that there is anything wrong with that. Most days, I include one yogurt every day into my eating repertoire. I love taking thick and creamy Oikos Plain Greek Nonfat Yogurt out of the package and into my cooking, and using it to add texture and protein to my kitchen creations.
Once you whip up a batch of these pancakes for yourself or your family, you will never be able to go back to your basic batter again.
makes 7 to 8 pancakes
- 1 cup rolled oats
- 2 tablespoons almond flour
- 2 tablespoons chia seeds
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 1 ripe banana, quartered
- 2 pasture-raised eggs
- 3/4 cup Oikos Plain Greek Nonfat Yogurt
- 1 cup fresh blueberries
- 2 to 3 tablespoons ghee or coconut oil
- Serve with: yogurt, maple syrup, and fresh fruit.
- In a blender, add your rolled oats and gently pulse until a course flour is formed. Add the almond flour, chia seeds, cinnamon, cardamom, baking soda, baking powder, and salt, and pulse to combine. Add the banana, eggs, and yogurt and blend until well combined.
- Warm a tablespoon of ghee or coconut oil in a large pan over medium heat. Add 2 tablespoons of batter for each pancake, making sure not to overcrowd the pan. Add a few blueberries to the top of each pancake and let cook two minutes a side. Flip when bubbling and the underside is lightly browned. Repeat with the rest of the batter, adding more ghee/oil as needed.
- Serve with additional yogurt, maple syrup, and fresh fruit. Pancakes can be made in advance and reheated.
I have partnered with Dannon to help promote Oikos. I have been compensated for my time commitment to review Oikos. However, my opinions are entirely my own, and I have not been paid to publish positive comments.