Best 3 Oatmeal And Yogurt Pancakes Recipes

OATMEAL PANCAKES - WITH GREEK YOGURT

Steps:

• In a bowl, stir the yogurt into the egg, then add the oats, flour, sugar, oil, baking powder, baking soda, salt, and cinnamon. (if you want a thinner batter, add some milk.).
• Pour about 3 tablespoons of the batter onto a heated griddle or "platter" and cook until puffed and lightly golden on both sides.
• These nutritious pancakes are traditionally serve with fruit preserves.

OATMEAL AND YOGURT PANCAKES

Steps:

• In one bowl, pour the milk over the oatmeal to soak.
• Mix the dry ingriedience in one bowl.
• Mix the other ingredience in another.
• Combine all of the bowls together.
• Add milk until it is the right consistency.
• Pour 1/3 cup of batter into a greased frying pan on medium heat.
• Tip shake the frying pan to get the pancake to spread out.
• Cook until the sides of the pancake pull up from the pan about five minutes. DO NOT OVERCOOK. It blackens quickly.
• Flip the pancake over and cook for another minute or so.
• Serve with butter.
• Batter will keep overnight.

YOGURT PANCAKES

Steps:

• In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.